Easter Chicken Soup

Easter chicken soup – recipe with photo, Bulgarian cuisine
Rating: 4.8 Votes: 17
Cooking Time:
1 hour 30 min.
Recipe Yield:
6 servings
Medium recipe

Easter chicken soup – a Bulgarian cuisine recipe, light and at the same time hearty soup prepared from chicken giblets for Easter. Chicken offal may include liver, heart and stomachs. In order for the offal to be cooked equally, the stomachs are first boiled, then the hearts are added, and already 15-20 minutes before the soup is ready, the liver is added.

Recipe Ingredients

Giblets 800 g
Rice 50 g
Eggs 2 pcs
Lemon 1 pcs
Water 2.5 l
Parsley 1-2 twigs

Cooking Recipe

To cook the Easter chicken soup rinse the giblets well, if you need to clean the stomachs, cut off the fat from the hearts and remove the film. Pour cold water into the pan, add offal and put on fire.

If you take offal in the assortment, first of all boil the stomachs, then add the hearts, and then the liver.

Pour washed rice for giblets and cook until cooked. For 1-2 minutes, add finely chopped parsley, salt and ground pepper into the soup.

Ready chicken soup remove from heat, squeeze juice out of lemon. Beat eggs lightly with lemon juice and pour in the cooked soup. This is done in order to thicken slightly chicken soup.