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This sustaining soup from the Dolenjksa region of Slovenia is intensely chicken in a lemony broth with a kick--masses of vegetables and chicken chunks, all bite-sized. Just the thing for the sniffles, a bad day, or just pumping yourself up. Serve hot as a first course or a light meal to 6-8 people. Traditionally served with a glas of the famous Dolenjka rosé, Cvicek wine.

• 1 plump chicken
• stock vegetables: 1 carrot, 1 onion, 1 stalk celery, parsley with stems
• 12 cups water
• 2 carrots, chopped
• 2 cups cauliflower bite-size bits
• 1 turnip, cubed
• 1 leek, sliced thickly
• 2 stalks celery with leaves, chopped
• 2 potatoes, peeled and cubed
• grated peel of one lemon
• pinch of marjoram
• 3 Tablespoons oil (traditionally lard)
• 1 onion, chopped
• 3 Tablespoons flour
• 1 Tablespoon breadcrumbs
• salt and pepper to taste
• 1 cup wine (cvicek or other light dry red/rosé)

Garnish: fine mince of parsley

Rinse the chicken, then set in a large pot with the soup vegetables, water, and salt. Bring to a boil, reduce heat, and simmer for 1 hour. Remove the chicken, strip off the meat, then return the carcass to the broth and simmer 2 more hours. Reserve the chicken.

When the broth is rich with flavor, strain it and skim off the fat. Bring back to a boil, add the vegetables, lemon rind, and marjoram, and cook on medium heat until tender, about 20 minutes.

In a separate pot, heat the 3 Tablespoons of oil then add the chopped onion, sauteeing until golden yellow. Stir in the flour and breadcrumbs and let cook, then pour in 2 cups of the broth, stirring until the sauce is thick, then whisk into the soup. Cut the reserved chicken into chunks and add to the soup; grate in pepper and salt to taste. When ready to serve, stir in the wine and heat briefly. Ladle into bowls and top with a line of fresh minced parsley.