Macedonian chicken soup

JanaBy Jana      

October 23, 2014

Macedonian chicken soup 0 5 0

This is a great recipe - very easy, very satisfying, great for a weekend filler, must be eaten with lots of fresh bread.

  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Yields: 4 Servings


1In a large saucepan, heat olive oil then add onion, capsicum, garlic, parsley, and salt and pepper to taste. Cook until soft.


3Add paprika and a cup of water.

4Simmer for a few minutes. Add the chicken pieces and cook until sealed, stirring occasionally.


6Combine the mixed vegetables with the onion mixture. Cover with water to fill the saucepan.


8Cover, bring to the boil, then lower heat and simmer slowly for 1-2 hours, checking occasionally. It will be ready when vegetables are soft, the chicken cooked through and the water reduced. The liquid should be rich and red in colour.


1 large onion (diced)

olive oil

500 grams chicken pieces

salt (to taste)

pepper (to taste)

2 teaspoons paprika (mild, ground)

2 cloves garlic (crushed)

dried parsley

any vegetables (diced in chunks - such as potato, carrot, zucchini, turnip, peas and mushroom)

½ red pepper (diced)


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