Leitha Matz’s Chicken Soup


2-3 liters of stock, preferably homemade

1-2 medium yellow onions, diced or the white sections of two leeks, sliced

1/2 medium celery root, peeled and diced

1-2 carrots or parsnips, cleaned and diced

1-2 medium potatoes, cleaned and diced

1 clove garlic, minced

1-2 red bell peppers, seeded and diced (optional)

200 grams chopped cooked, chicken meat (reserved from a roasted chicken)

Salt & pepper, to taste


• Put a large, heavy-bottomed pot on the stove and add the stock and vegetables. If you’re missing the potatoes or carrots, don’t worry about it. This is a flexible recipe.

• Simmer the vegetables and broth over medium heat for about 40 minutes, or until the vegetables are tender.

• Add the reserved, cooked chicken meat to the pot, and simmer briefly to warm it (about 5-10 minutes).

• Taste the broth, grind in some fresh pepper and gradually add enough salt until it tastes like soup. You may also want to add a squeeze of lemon to brighten the flavor.

Optional garnishes/additions for serving :

Lemon wedges

Cooked noodles or rice

Cooked beans

A handful of chopped fresh herbs: parsley, dill or tarragon

A handful of spinach

A few spoonfuls of salsa