Kosovo Chicken Soup with Root Vegetables Hearty Balkan Chicken Soup with Carrots, Parsnips, and Potatoes Ingredients: 1.5 lbs bone-in chicken thighs or drumsticks 8 cups water 2 carrots, sliced 2 parsnips, sliced 2 medium potatoes, diced 1 small onion, chopped 2 cloves garlic, minced 1 celery stalk, chopped 1 bay leaf 1 tablespoon olive oil Salt and pepper, to taste 2 tablespoons fresh parsley, chopped Optional: 1/4 cup orzo or rice Directions: In a large soup pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant and translucent. Add chicken pieces and brown lightly on all sides, about 4–5 minutes. Pour in water, add bay leaf, and bring to a boil. Skim off any foam that rises to the top. Reduce heat to a simmer. Add carrots, parsnips, potatoes, and celery. Cover and simmer for 45–50 minutes, or until chicken is tender and vegetables are soft. Remove chicken, shred meat, and return to the pot. (Discard bones and skin.) If using orzo or rice, add now and simmer for an additional 10–12 minutes until tender. Season with salt and pepper to taste. Remove from heat and stir in chopped parsley. Serve hot with crusty bread or traditional Balkan cornbread. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 320 kcal per serving | Servings: 6 servings #kosovorecipes #balkansoup #chickensoup #rootvegetablerecipes #heartychickensoup #traditionalbalkanfood #kosovancuisine #homemadesoup #comfortfoodseason #rusticsoup #chickenandvegetables #healthysoup #parsniprecipes #familydinnerideas #soupweather #easydinnerrecipes #souprecipeideas #slowsimmered #chickenrootsoup #flavorfulbroth Cozy up with a steaming bowl of Kosovo Chicken Soup with Root Vegetables – tender chicken, nourishing root veggies, and an aromatic broth that warms you to the core.

Beef and Sauerkraut Soup Hearty Beef and Sauerkraut Soup with Root Vegetables and Herbs Ingredients: 1 tablespoon olive oil 1 lb (450g) beef stew meat, cut into small cubes 1 medium onion, chopped 2 cloves garlic, minced 2 medium carrots, diced 2 medium potatoes, peeled and cubed 1 1/2 cups sauerkraut, drained 1 teaspoon caraway seeds (optional) 6 cups beef broth 1 teaspoon smoked paprika 1 bay leaf Salt and pepper to taste 1 tablespoon fresh parsley, chopped (for garnish) Sour cream (optional, for serving) Directions: Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and sear until browned on all sides. Remove and set aside. In the same pot, add onion and garlic. Sauté for 2–3 minutes until softened. Add carrots and potatoes, stirring for another 3 minutes. Return the beef to the pot. Add sauerkraut, caraway seeds (if using), beef broth, smoked paprika, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 60–70 minutes, until beef is tender and flavors have melded. Discard the bay leaf. Adjust seasoning if needed. Serve hot, garnished with chopped parsley and a dollop of sour cream if desired. Prep Time: 15 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes Kcal: 315 kcal per bowl | Servings: 6 servings #beefsoup #sauerkrautlove #heartywintersoup #beefandcabbage #germansoup #rusticsouprecipe #comfortfood #homemadesoup #fermentedflavors #onepotsoup #slowcookrecipes #guthealthrecipes #krautsoup #winterwarmers #souprecipeideas #oldworldflavors #soupseason #simmeredperfection #beefloversrecipe #heritagerecipes Cold weather calls for warm bowls! This Beef and Sauerkraut Soup is tangy, savory, and deeply comforting

Chicken with Rice Soup Comforting Chicken and Rice Soup with Herbs and Vegetables Ingredients: 1 tablespoon olive oil 1 onion, diced 2 garlic cloves, minced 2 carrots, peeled and sliced 2 celery stalks, sliced 1 lb boneless, skinless chicken breasts or thighs 6 cups chicken broth 1/2 cup long-grain white rice (or brown rice) 1 bay leaf 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano Salt and pepper to taste Juice of 1/2 lemon (optional for brightness) 2 tablespoons fresh parsley, chopped (for garnish) Directions: In a large soup pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 2–3 minutes. Add carrots and celery. Cook for another 4–5 minutes until slightly softened. Place chicken breasts or thighs into the pot and pour in the chicken broth. Stir in rice, bay leaf, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until rice is tender and chicken is cooked through. Remove chicken, shred it with two forks, then return it to the pot. Stir in lemon juice, if using. Taste and adjust seasoning. Serve hot, garnished with fresh parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 310 kcal | Servings: 4 servings #chickenandrice #comfortfoodrecipes #souprecipes #homemadesoup #onepotmeals #easychickensoup #healthydinnerideas #cozymeals #familyfriendlyrecipes #simpleingredients #wholesomefood #souprecipeideas #herbalsoups #classiccomfort #mealinabowl #easymealprep #homemadegoodness #ricebasedrecipes #chickensoupheals #heartyandhealthy 🍲 There's nothing quite like a bowl of Chicken and Rice Soup to warm the soul. Hearty, healthy, and full of flavor – perfect for busy nights or sick days! 🥕🌿