Babka’s Chicken & noodle soup
No one knows soup quite like a Slovak Babka,
and this comforting, classic chicken-noodle soup is proof.
Kuracia polievka
I did not grow up in a soup household. Having only ever seen the occasional bowl of chili or gazpacho on the table, it was with some initial surprise that I found myself sitting down at almost every Slovak meal to a starter bowl of soup. We're talking vegetable soup, chicken soup, cabbage soup, lentil soup, garlic soup. If the ingredients are good, it has probably made an appearance in a Slovak soup bowl. Trying out these recipes has only increased my affection for the humble-yet-satisfying Slovak staple. But to be honest, I had a particular affection for these recipes before I even began my Slovak cooking journey. ‘Babka-hot-soup’ is a favorite among my children. When you find a meal item that a toddler will willingly eat, you make absolutely sure that you, too, can produce it at mealtime.
Storage
Serve within 3-4 days, or freeze for up to 2 months before defrosting.
Yieldslds
Cooking notes
This soup (along with most other soup recipes you’ll find here) are most easily made in a pressure cooker. They can be made in a stock pot, but the cooking times will be longer.
Ingredients
Note: This soup is easiest to prepare in a pressure cooker
3-3 1/2 Tbsp butter 3-3 1/2 polievkové lyžice masla
2 carrots 2 mrkvy
1 parsnip 1 paštrnák
1 head of broccoli 1 brokolica
1 store-bought rotisserie chicken Varené kuracie mäso
3/4 c. uncooked orzo or small pasta nevarené malé rezance
2 1/2 tsp Vegeta* seasoning 2 1/2 čajové lyžičky Vegety
2 tsp salt 2 čajové lyžičky soli
1 tsp pepper 1 čajová lyžica čierneho korenia
Heat butter in a pressure cooker, then add chopped carrots and parsnip and sauté (5-7 minutes).
A note from Babka: the soup can be cooked in a regular stock pot, but the cooking times will be longer.
While the carrot and parsnip are sautéing, prepare the rotisserie chicken. Remove the breasts (which I save for another meal) and save remaining chicken carcass, with drumsticks attached, to add to the pressure cooker.
Fill the pressure cooker with 64 ounces of water.
Add the chicken carcass (as submerged as possible) and close the pressure cooker.
Turn heat to high, bringing to pressure. Once the pressure cooker starts to whistle, reduce to low heat.
A note from Babka: once the head has been reduced, you will still hear a quiet whistling to indicate that the cooker is at pressure, but it will not be as intense as when it is at high heat.
Continue cooking for 5-7 minutes, then remove from heat. Let stand for 5 minutes, or until the pressure has reduced.
A note from Babka (for beginner pressure-cooker users): you will not be able to open the pressure cooker while it is still even slightly at pressure. Use the pressure relief valve on top to release the last of the pressure and open the lid. To speed up this process, place the pressure cooker in the sink and run cold water over the lid.
Once the pressure has reduced and you are able to open the cooker, remove the chicken carcass and set aside. The majority of the chicken meat will have fallen off into the pot already. You will want to take the remaining meat off the bone by hand and put it back into the pressure cooker.
Next, add twenty-four ounces of water, and the seasoning (Vegeta, salt and pepper). Taste the broth and add salt to taste.
Add broccoli. Bring to a boil and cook in boiling broth for 5 minutes.
A note from Babka: do not add the broccoli before cooking at pressure. It only needs a quick boil in the broth.
Cook small pasta or orzo separately. Keep in a separate storage container and add to individual soup bowls when ready to serve.
A note from Babka: do not add the noodles to the soup pot! They will absorb the broth, turning the soup into a thick, congealed lump. Best to cook the noodles separately and combine with soup when ready to serve. The noodles can be taken directly from the fridge and put into the soup bowl; the hot soup will warm the noodles.
*Vegeta (produced by the Croatian company Podravka) is a seasoning available at many Eastern European specialty shops (I can purchase it at a local Polish goods store). It can also be bought online (e.g. Amazon)
