- 1 country chicken back
- 2 carrots
- 1 onion
- 1 piece of celery
- 1/2 ardei kapia
- 1 bay leaf
- taitei lati
- green parsley
Method of preparation:
We wash the chicken well. You can use any meat you want, but I like the pieces with bone the most in the soup. We clean the vegetables.
I cut the carrot into rounds and celery into smaller pieces because I wanted to keep them in the soup.
We keep the onion whole so that we can easily remove it. We cut the kapia pepper in half.
Put the chopped and washed vegetables together with the meat in the Crock-Pot bowl.
Add enough water to overcome them with a few fingers.
Add the bay leaf and peppercorns. Turn the appliance on High for 3 and a half hours.
During boiling we can froth, but we will need to prolong the time or if we have not frothed we can strain the juice. In this way we will get rid of the bay leaf, peppercorns and vegetables that we no longer want in the soup.
Put the juice back and season with salt. When it starts to boil, add the pasta and cook for another 10 minutes. Turn off the appliance and put the green parsley.