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
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.
Author Notes
Omit the chicken and substitute chicken stock with vegetable stock for a satisfying delicious vegetarian option.
