Rădăuți Chicken Soup | Bucovina Tradition

In a large 4-5 liter pot, place the whole chicken breast together with 2.5 liters of cold water and a teaspoon of salt. Place over medium heat and skim off the foam that forms on the surface as the water starts to boil.

Once the soup is skimmed and clear, add the peeled carrots, celeriac, and onion cut into large pieces, along with the black peppercorns. Simmer over low to medium heat for about 30-35 minutes, until the meat and vegetables are tender.

Remove the chicken breast and vegetables from the pot with a slotted spoon. Strain the remaining broth through a fine sieve to get a clean, clear base, then return the clear broth to the pot over low heat. Allow the meat to cool slightly, then shred it into thin strips using your hands or two forks. Optionally, you can finely mash one of the cooked carrots for color.