Title: Bulgarian Chicken Soup with Vegetables
Categories: Bulgarian Soup Vegetable Pasta Chicken
Yield: 4 Servings

1		Chicken
4		Carrots
1		Celery
1		Onion
1	tb	Flour
1	c	Milk
40	g	Butter
1		Egg
		Pepper
		Parsley
		Salt
		Vermicelli

Boil the whole chicken and peppercorns in salt water, bone the meat. Fry the finely chopped carrots, celery and onion in butter and some water until soft, stir in the flour, blend in the chicken pieces after about 5min and boil for another 10min. Thicken with beaten egg and milk under constant stirring. Sprinkle with finely chopped parsley before serving.

Jan Terziyski. With Special thanks to Pavlin Radoslavov jan@dragon.mm.t.u-tokyo.ac.jp.

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