Romanian Chicken Soup

In the original recipe for chicken soup you need to use all or most parts of a chicken. I only used the chicken breast, and even thought it wasn't as flavoured as it could have been, for sure it's moredietish! :)
The base recipe I took it from Sanda Marin.

I used:
-2 chicken breasts
-carrots
-parsley root
-celery root
-leeks
-parsnip
-potatoes
-onions
-2 Knorr cubes
- parsley leaves (chopped)
-laurel leaves, salt



In a pot, on medium fire, bring to boil water and the chicken breasts. Let it simmer until it gets foamy at the surface. At this point you should remove the foam with a spoon, and put back in, one tablespoon of cold water. Repeat the process one more time, or until there's no more foam forming.



The soup needs to simmer on very low flame (not boil) because this way, all the flavours from the meatwill be transfered into the soup liquid and the soup will be clear. Now it's also the time to add some salt too.

I did not give any quantities for the veggies, because you can use as much as you want and you can use all or leave aside a few. For instance you can skip the potatoes, or the onions (if you use leeks).



The veggies can be cut in small cubes or whatever shape you want.I added them all to the soup, except the potatoes. They have to be put in half an hour before the soup is ready. I added the Knorr cubes as well (mine were chicken and vegetables flavoured).
After you added the veggies, you have to cover the pot (leave a tiny whole open) and let it simmer for 3 hours. Don't forget to add the potatoes 1/2 an hour before finish.



After the soup is done, I filtered it, added the chopped parsley and 1-2 laurel leaves.



It is an excellent soup for this time of year. It is recommended for flus and colds, a natural remedy, because it contains so many vitamins and minerals.