Hungarian Chicken Soup (Újházi-Style)
A clear, golden Hungarian chicken soup simmered slowly with root vegetables, whole peppercorns and a little paprika, served with thin noodles. The Sunday-lunch soup of Hungarian kitchens.
2 hrs 50 mins
Easy
Serves 8
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Nutrition per serving
290
Calories
28g
Protein
18g
Carbs
11g
Fat
Ingredients
- 1 whole chicken (about 1.8kg), or 1.5kg chicken legs and wings
- 3 litres cold water
- 1 onion, halved, skin on (for colour)
- 3 garlic cloves
- 3 carrots, peeled
- 2 parsnips or parsley roots, peeled
- ¼ celeriac, peeled, or 2 celery sticks
- 1 small tomato and 1 green pepper (optional)
- 10 whole black peppercorns
- 1 teaspoon sweet paprika
- 2 teaspoons salt
- 150g thin vermicelli or soup noodles
- Chopped parsley to serve
How to make it
1. Start cold Put the chicken in a large pot with the cold water and bring slowly to a simmer. Skim off all the grey foam that rises in the first 15 minutes.
2. Add the aromatics Add the onion, garlic, peppercorns, paprika and salt. Keep the heat low so it barely bubbles. Simmer for 1 hour.
3. Add the vegetables Add the whole carrots, parsnips, celeriac, tomato and pepper and simmer another hour, until the chicken is falling from the bone and the vegetables are tender.
4. Strain Lift out the chicken and vegetables. Strain the broth through a fine sieve. Pull the chicken off the bones and slice the vegetables.
5. Noodles Cook the noodles separately in salted water and drain. Cooking them in the soup makes it cloudy.
6. Serve Put noodles, chicken and vegetables in each bowl and ladle over the hot broth. Scatter with parsley.
Good to know
- Never let it boil hard. A rolling boil makes the broth cloudy
- The onion skin gives the broth its deep golden colour
- The broth freezes perfectly
Cooking ability level
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