Slovak Chicken Noodle Soup
Also known as Kuracia Polievka, this warm and comforting soup is perfect for those cold winter nights- and it only takes 45 minutes to make.
Ingredients
- 8 cups homemade or store-bought chicken stock
- 3 large carrots peeled and diced
- 1 parsley root or ½ celery root peeled and diced
- Salt and freshly ground black pepper
- 225 g fine soup noodles cooked and drained
- ½ cup chopped fresh Italian parsley
Instructions
- In large pot over medium-high heat, bring stock to a full simmer.
- Add carrots and parsley root to pot, and season with salt and pepper.
- Reduce heat to medium-low to bring soup to a gentle simmer. Simmer, uncovered, for 20 to 30 minutes, until vegetables are tender. Check seasoning again before serving.
- To serve, place cooked soup noodles in strainer and run them under hot water to warm them up, then spoon some into each soup bowl. Top with soup and a sprinkle of parsley and serve immediately.
Notes
Tip: Olson buys her soup noodles at a Polish super-delicatessen near her—the same place where she picks up parsley root and other ingredients she likes to use when cooking recipes from her Slovak heritage. These soup noodles are short and thin and often egg-based, but any small shape of pasta will work for this recipe. Or if chicken and rice soup gives you and your family comfort or you’re making this to heal a head cold, feel free to use cooked rice in place of noodles.
