Hungarian Chicken Soup (Újházi Tyúkhúsleves)

 

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🇭🇺 Hungarian Chicken Soup (Újházi Tyúkhúsleves)

📝 Ingredients:

• 1 whole chicken (or 4–5 chicken pieces)
• 2–3 carrots (sliced)
• 1 parsley root (or parsnip)
• 1 small celery root (or 2 celery stalks)
• 1 onion (whole, peeled)
• 2 cloves garlic
• 1 green pepper (optional)
• 1 tomato (optional)
• Salt (to taste)
• Black pepper (whole or ground)
• Fresh parsley
• 1–2 bay leaves
• Egg noodles (optional, for serving)

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👨‍🍳 Instructions:

1. Prepare the chicken
   Wash the chicken and place it in a large pot. Cover with cold water.

2. Start cooking
   Bring slowly to a boil, then reduce heat. Skim off any foam from the surface.

3. Add vegetables
   Add carrots, parsley root, celery, onion, garlic, tomato, and pepper.

4. Season
   Add salt, black pepper, and bay leaves.

5. Simmer gently
   Cook on low heat for about 1.5 to 2 hours. Do not boil too hard—keep it clear.

6. Strain and serve
   Remove the chicken and vegetables. Strain the broth if needed.

7. Serving
   Serve hot with cooked egg noodles and chopped parsley. Add pieces of chicken and vegetables back into the soup.

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💡 Tips:

• A slow simmer is the secret to a clear, rich broth.
• Hungarians often serve the soup in two parts: broth first, then meat and vegetables.
• You can add a pinch of saffron or turmeric for color (optional).

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If you want, I can 👍