6 servings

This is one of my favorite soups. I like it in a classic version – rich in meat, with a large amount of parsley and savory. I use my grandmother’s recipe. She always cooked using only home-made products. The smell of her chicken soup was around the whole neighborhood – an unforgettable and sweet memory!

Products you need:

700-800 g of chicken

2 big peppers

2 carrots

1 onion, large

2 tbsp. of dried vegetable mix for soup (optional, enriches taste, see the picture);

1 tbsp. of salt

black pepper to taste

1 tbsp. of savory

parsley to taste (the more, the better)

lemon juice to taste

a small handful of vermicelli


Rinse and cut the meat into small pieces (usually use wings, cut them to 2, removing the outermost part – no meat on it). You can use hearts, livers, gizzard, white meat or a mix of different parts of the chicken.

Put the meat in a saucepan, add the chopped onion, the peppers and the carrots; salt, pepper, savory and dry mix.

Pour water to cover the content well and a little above.

It boils for 40 minutes on low temperature.

5 minutes before removing the soup from the hob, add the finely chopped parsley and the vermicelli.

Remove from the hob and add lemon juice.


If possible, use de-boned meat.

I do not do thickening for my soups. I prefer them this way, although it will fit perfectly to this recipe.