Soup with lecho and chicken: A fragrant journey into the world of taste

Prepare all the components of your future culinary masterpiece. In a spacious saucepan, combine the chicken drumsticks and tender breast. Pour in three liters of crystal-clear water, bring to a boil, as if awakening dormant aromas. Carefully remove any foam that forms. Reduce the heat to a gentle simmer and cook for 40 minutes, allowing the flavors to blend in harmony.

Peel the onions from their husks and chop them into small cubes, like sparkling gemstones. Transform the carrots, cleansed of their covering, into shavings on a coarse grater. In a frying pan, as if on a stage, heat vegetable oil. Add the onions and, stirring constantly, fry over medium heat until they acquire a golden sheen, like memories of summer.

Let the carrots join the dancing onion ensemble. Stir and fry for 5 minutes, giving the vegetables a chance to reveal their aromas. Add lecho made from sweet peppers and juicy tomatoes to the pan. Stir and simmer over low heat for 10 minutes, as if you were telling them an old tale.

Strain the broth through a fine sieve into a clean saucepan, getting rid of everything unnecessary, like unwanted thoughts. Remove the meat from the bones, filling it with your tenderness, and cut it into pieces along with the breast. Cover with plastic wrap and leave at room temperature, waiting for its moment to shine.

Bring the chicken broth to a vigorous boil, as if waking it from a slumber. Add a pinch of salt to emphasize its depth. Add the potatoes, peeled and sliced, to the simmering broth. Cook after re-boiling for 10 minutes, allowing it to absorb all the flavors.

Pour the stewed vegetables with lecho into the broth with potatoes, like vibrant paints on a canvas. Taste, and if necessary, add a little more salt to emphasize the richness of the flavor. Add a pinch of black pepper to your liking. Bring to a boil and cook for 5 minutes, allowing the aromas to intertwine into a single melody.

Refresh the parsley under cold running water and dry it, as if preparing it for an important performance. Remove the coarse stems, leaving only the tender leaves. Finely chop the herbs and add to the pot with the soup along with the chopped chicken. Bring to a boil, like the final chord in a culinary symphony.

Remove the pot of soup from the heat and allow it to steep under the lid for 10 minutes, like a fine wine revealing its bouquet. Then, pour the fragrant lecho soup into serving bowls like precious nectar and serve, so everyone can enjoy this culinary masterpiece.