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Bulgarian Chicken Soup with Vegetables

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.


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