Place the cooked and cooked chicken in cold water together with carrots, parsley, celery, several pepper beans, and portions of the pans on the cooker board.
Add salt and boil the soup on light heat until the meat does not soften.
Remove the cooked chicken from the soup and fry the soup. If the soup is too greasy, it should be left to cool down and remove excess red oil from the surface.
Stir in homemade pesto or other additives in the sliced soup.
If desired, add chopped parsley before serving.
Better and more creamy soup is obtained from older chickens, but if the meat is so hard that after 2-3 hours of soft cooking it does not soften, add some horseradish or brandy.
You can also freeze this
Freezing: Prepare Soup according to the recipe by the 3rd step. Cool off the juice and remove excess fat. Place it in the appropriate container with a lid or plastic bag and freeze.
Defrosting: Put pots or sachets briefly into the hot water to remove the frozen soup from the walls. Then transfer it to a small water bowl and heat it on light heat until it dissolves and boil the pasta.
Durability: 90 days.