By RichardObradovic | Balkan | May 26, 2025
The kind of soup that doesn’t just fill you up — it pulls you in. My grandma made this every time someone sneezed or came in from the cold. One spoon and you’re 7 years old again, wrapped in a blanket.
🍗 2 chicken thighs (skin on, bone-in)
🧅 1 onion, peeled and whole
🥕 2 carrots, diced
🌿 1 parsnip or celery stalk
🍚 100g rice (short grain or jasmine)
🧂 Salt and pepper, to taste
🌿 Optional: fresh parsley for serving
1. In a large pot, add chicken, onion, carrot, and parsnip. Cover with 1.5L of water and bring to a boil.
2. Skim off any foam, reduce heat, and simmer for 40 minutes.
3. Remove chicken and shred the meat. Discard bones and skin.
4. Strain the broth if you want it clear, or leave veggies in for a rustic version.
5. Return broth to heat, add rice and shredded chicken. Cook for another 15 minutes.
6. Season with salt and pepper. Serve warm with fresh parsley.