Traditional Bulgarian soups Traditional Bulgarian soups | Page 9

Ingredients
55g butter , 1.2litres chicken stock, 2 onions, sliced,
2 sticks celery, finely chopped,
450g cooked chicken, skinned and shredded
2 carrots, finely diced,
25g plain flour
How to make it?
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Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots
until they start to soften.
Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil,
stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering
and simmer for 10 minutes, until the vegetables are tender.
Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and
serve.