Chicken Soup for the Soul

Chicken Soup for the Soul

Preparation process

Cut the chicken into pieces (see page 82) and salt the meat. Wash all vegetables, peel and slice if necessary. Quickly fry the meat and vegetables in a little oil, then pour in the water, salt and cook for 50 to 60 minutes. Strain the cooked soup.

Remove the bones of the chicken pieces that have more meat and return them to the soup. You get a clear soup for the soul in which you can cook what you have to hand, or you can prepare a delicious custard royale.


Custard Royale

Brigita Selinšek
taken from the book Slovenska kuharica,
S. M. Felicita Kalinšek, 1972

200 g raw butter
12 eggs
6 tablespoons cream
220 g flour

Mix the butter and egg yolks, add salt, cream,
beaten egg whites and the flour. Pour the
mixture into a baking dish and bake at 200°C
until golden. Once the custard is done, cut it
into rhombus shapes (or any other shapes -
you can use cookie cutters) and add it to the
soup. The remaining amount can be frozen.


Recipe is from PP cook book Smells like home, contributed by Darko Kegl chicken breeder, Slovenia.