A traditional Moldovan soup, easy to make and very yummy. Great in the colder months, but also any time of the year. It’s one of those recipes that bring back childhood memories. I hope you’ll enjoy it as much as I do.
To make it I used chicken thighs, but you can use any part of the chicken you like. I also prefer red potatoes, which don’t tend to fall apart when cooked, like other types.
5 pcs. chicken thighs
about 12 cups (3 quarts) water
6 small potatoes
1 medium/small onion
1/3 cup finely diced tomatoes, fresh or canned
2 garlic cloves, or more if you like garlic
1/4 cup chopped bell pepper (optional)
2 bay leaves
salt, about 1 tablespoon or to taste
black pepper, 1/8 teaspoon or to taste
Since I am using chicken thighs, which have lots of skin and fat on them, I went ahead and removed all that, but kept the bone in, which also adds to the soup’s flavor. This step is my personal preference, and it is not required.
Place chicken in large pot, cover with water, bring to boil and continue cooking on medium heat. In the meantime, cut potatoes in chunks.
Dice the carrot,
Chop the onion.
Thinly slice the garlic.
If using bell pepper, go ahead and chop that as well.
Back to the chicken. You will notice froth on the surface of the water. Use a skimmer to remove it all.
And just to add a note: In Moldova, when my mom made the soup using our own home grown chicken, usually it took longer for it to cook. In the USA though, chicken cooks pretty quick, and so, immediately after removing the froth, you can add the rest of ingredients without the risk of having uncooked chicken and overcooked vegetables. So if your chicken is older, cook it longer before adding the rest of the ingredients.
Anyways, at this point, go ahead and add to the pot the rest of the ingredients.
Continue cooking on medium/low, until potatoes are cooked, but still somewhat firm. You don’t want them falling apart in your soup. You can test them with a fork. At that point, your soup is done!
Cover with a lid and set aside for a few minutes to let the flavors blend.
Serve with bread, hot peppers, if you want to spice it up, or simply eat it on its own!