Clean and wash chicken and place in a soup pot with bay leave and thyme. Cover the chicken with chicken broth or water turn to low heat. Simmer until the chicken is tender and slightly cooked, skimming of the surface of the broth to get a very clear soup.
Add potato, onion and celery. Simmer until everything is cooked, then add bell pepper and tomato and simmer until cooked again. Make sure the chicken and all the vegetables are cooked and tender.
Season with salt and pepper. Remove from the heat and serve immediately in soup bowls, garnished with parsley.
Whole chicken (1 pc.)
Fresh tomato, diced (1 kg.)
Celery, diced (200 g.)
Onion, diced (500 g.)
Potato, diced (500 g.)
Red Bell Pepper, diced (1 kg.)
Fresh Parsley, coarsely chopped (2 kg.)
Fresh Thyme (2 - 3 kg.)
Bay Leaves (3 - 4 kg.)
Salt (Adjust to Taste)
Pepper Powder (Adjust to Taste)
Water or Chicken broth (Adjust by the size of chicken)