Ragu Soup - Inspired Cuisine
A true Hungarian staple, I make Ragu Soup a couple of times a month during the fall/winter. It is one of our lunch time favorites and any left overs are just that much better the next day.
Ingredients
- 1/2 medium onion (very finely chopped)
- 2 carrots peeled and diced into small dice
- 2 parsnips peeled and diced into small dice
- 1/2 bunch parsley chopped
- 1 tbsp vegetable oil or shortening
- 3 whole skinless, boneless chicken thighs
- 1 tbsp chicken bouillon granules or vegeta stock powder
- 1 tbsp all-purpose flour
- 3-4 cups water, chicken broth or bone broth
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