5 Decade Old Romanian Chicken Broth – a delicious recipe with carrots, Green Pepper, stalks Celery, Parsley, Dill, Chicken. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place all of the vegetables into one soup sock, tie at one end and place into large pot, can place carrots inside or outside soup socks depending on whether you plan to eat them in the soup
2
Place all the meat into another soups sock (all skin removed) tie and place in pot
3
Add hot water until the water barely covers or just under (if you're out of room) the soup socks. Water should come up to about 3-4 inches below the top.
4
While water is filling add Salt and Pepper
5
Place on Heat and heat until it boils
6
Skim off brother and set to Medium - Low
7
Cover and Cook for 2-3 hours
8
Soup is ready to eat, however, (WITHOUT REMOVING THE SOUP SOCKS) place in fridge overnight.
9
Next morning/afternoon: Remove soup socks allowing liquid to drain back into pot.
10
Soup can be frozen for many yummy recipes to come.
1646
kcal
Calories
43
g
Fat
21
g
Carbs
280
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 stalk Large Leek (Halved) Green part removed, 1 piece Large Rutabaga (Quartered) *Can be replaced w/ 3 small turnips*, 6 pieces Medium carrots, 1 piece Green Pepper (Seeds removed and Halved), and more.
Yes, 5 Decade Old Romanian Chicken Broth falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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