A true Hungarian staple, I make Ragu Soup a couple of times a month during the fall/winter. It is one of our lunch time favorites and any left overs are just that much better the next day.
Ingredients
- 1/2 medium onion very finely chopped
- 2 carrots peeled and diced into small dice
- 2 parsnips peeled and diced into small dice
- 1/2 bunch parsley chopped
- 1 tbsp vegetable oil or shortening
- 3 whole skinless, boneless chicken thighs
- 1 tbsp chicken bouillon granules or vegeta stock powder
- 1 tbsp all-purpose flour
- 3-4 cups water, chicken broth or bone broth
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Instructions
- Gather all ingredients before starting recipe.
- Heat 1 tbsp vegetable oil or shortening or shortening in a stock pot over medium high heat.
- Peel and chop 1/2 medium onion and add to stock pot, cover and sauté for 2-3 minutes until the onions become soft.
- Add 2 carrots peeled and diced into small dice and 2 parsnips peeled and diced into small dice and add 1/2 bunch parsley chopped to onions.
- Stir to combine, cover with a lid and cook for another 3-4 minutes.
- Cut 3 whole skinless, boneless chicken thighs into strips.
- Add to vegetable mixture and stir to combine, then sprinkle with a 1 tbsp all-purpose flour, stir again to coat the vegetables and chicken.
- Add 3-4 cups water, chicken broth or bone broth or just chicken broth, along with1 tbsp chicken bouillon granules or vegeta stock powder and stir. Bring the soup to a boil, then turn it down to medium low and simmer for about 30 minutes, or until the chicken and the vegetables are cooked.
