Home Cook Together. Celebrate Life.

Eastern EuropeanAuthentic Cuisine

Eastern European Chicken Broth

Serves 4 to 6 Soup chicken, Soups

Eastern European Chicken Broth

Eastern European Chicken Broth is a staple on family tables across the region, embraced for its simplicity and comforting warmth. This is not a dish reserved for special occasions, but rather a familiar presence during chilly evenings or when comfort is needed. Each home cook brings their own touch, measuring salt by instinct and never skimping on the richness that a generous hand with chicken fat provides.

The broth should be a clear, golden liquid with the depth of flavors that come from slowly simmered chicken pieces, sweet carrots, and a hint of bay leaf. The aroma is delicate yet deeply satisfying, with just the right balance of salt and pepper to enhance the natural flavors. Serve it steaming hot, with a crusty bread to soak up every last drop.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your aromatics. Peel and quarter the onion, and peel the carrots, cutting them into large chunks. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and carrots, stirring occasionally, and cook until the onion becomes translucent and the carrots start to soften, about 5 to 7 minutes. This step builds the fragrant base for your broth, ensuring the vegetables release their natural sweetness without burning.
  2. Add 700 g of chicken pieces to the pot. Stir them gently with the softened vegetables, allowing the chicken to brown slightly. This will enhance the flavor of the broth by creating a rich, savory depth. Make sure the chicken pieces are evenly distributed in the pot, so they cook uniformly.
  3. Pour in 1.8 liters of water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil. As the water heats, you may notice some foam rising to the surface; skim this off with a spoon to keep the broth clear.
  4. Once boiling, reduce the heat to low, allowing the broth to simmer gently. Partially cover the pot with a lid, leaving a small gap for steam to escape. Let it simmer for about 1 to 1.5 hours, until the chicken is tender and the flavors have melded together. The broth should have a rich, golden color and a comforting aroma.
  5. Taste the broth and season with fine sea salt and black pepper to your preference. Remember, Eastern European cooking often relies on taste rather than strict measurements, so adjust the seasoning gradually. If desired, finish with a drizzle of olive oil to enhance the richness of the broth before serving.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Eastern European cuisine