Hungarian Újházy Chicken Soup (Újházy Tyúkhúsleves)
Hungarian Újházy Chicken Soup (Újházy Tyúkhúsleves)
Hungarian Újházy Chicken Soup, traditionally known as Újházy tyúkhúsleves, is one of Hungary’s most beloved classic soups. This rich, slow-simmered chicken broth is packed with tender chicken, carrots, parsley root, celery, vegetables, and delicate noodles.
The soup is famous for its deep, golden broth and comforting homemade flavor. Traditionally, a whole hen or older chicken is used, along with a variety of vegetables and sometimes chicken feet, which help create a wonderfully rich and flavorful stock.
🇭🇺 Hungarian Újházy Chicken Soup
Recipe Details
- Cuisine: Hungarian
- Course: Soup
- Prep Time: 25 minutes
- Cook Time: 2½–3½ hours
- Total Time: About 3½ hours
- Servings: 6–8
- Difficulty: Easy
Ingredients
For the Chicken Broth
- 1 whole chicken or stewing hen, about 1.5–2 kg
- 2 chicken feet, optional but traditional
- 3–4 carrots, peeled and sliced
- 2 parsley roots, peeled
- 1 small piece of celery root
- 1 small kohlrabi, peeled
- 1 small onion, peeled
- 2 cloves garlic
- 1 small tomato
- 1 green Hungarian pepper
- 100 g green peas, fresh or frozen
- 100 g mushrooms, sliced
- 1 small piece of cauliflower, optional
- 1–2 tablespoons fresh parsley, chopped
- 1 teaspoon black peppercorns
- Salt, to taste
- 2–3 liters cold water
For Serving
- Fine Hungarian soup noodles or thin egg noodles
- Fresh parsley
- Cooked carrots and other vegetables from the soup
- Tender pieces of chicken
Instructions
1. Prepare the Chicken
Place the whole chicken and optional chicken feet in a large stockpot.
Cover with cold water. Starting with cold water allows the meat and bones to slowly release their flavor into the broth.
Bring the pot slowly toward a gentle simmer.
As foam rises to the surface, carefully skim it off with a spoon. This helps produce a clearer, more elegant broth.
2. Add the Vegetables
Once the broth has been skimmed, add the peeled onion, garlic, carrots, parsley roots, celery root, kohlrabi, tomato, and green pepper.
Add the black peppercorns and season lightly with salt.
The vegetables should remain relatively large so they can simmer without completely falling apart.
3. Simmer Slowly
Reduce the heat to very low.
The soup should barely simmer rather than boil vigorously.
Cover partially and cook for approximately 2½–3½ hours, or until the chicken is extremely tender and the broth has developed a deep, rich flavor.
A slow cooking process is the secret to an excellent Hungarian chicken soup.
4. Add the Delicate Vegetables
During the final 30–40 minutes of cooking, add the mushrooms, peas, and cauliflower if using.
This prevents them from becoming overly soft while allowing them to absorb the flavor of the broth.
Taste and adjust the salt.
5. Strain the Broth
Carefully remove the chicken and vegetables from the pot.
For a beautifully clear traditional broth, strain the liquid through a fine-mesh sieve.
Return the desired vegetables to the strained soup.
Remove the chicken meat from the bones and cut or tear it into bite-sized pieces.
6. Cook the Noodles
Cook the Hungarian soup noodles separately according to the package directions.
Drain well.
Keeping the noodles separate prevents them from absorbing too much broth and becoming soft.
7. Serve
Place a small portion of noodles, chicken, carrots, mushrooms, peas, and other vegetables into each bowl.
Pour the hot golden broth over the top.
Finish with freshly chopped parsley.
Serve immediately while the soup is piping hot.
The Secret to Authentic Hungarian Chicken Soup
The most important ingredient in Újházy Chicken Soup is time.
Unlike quick chicken soups, this traditional Hungarian version is cooked slowly so the chicken, bones, vegetables, and aromatics have enough time to develop a deeply savory broth.
Do not boil the soup aggressively. A gentle simmer helps keep the broth clearer and produces tender meat.
For an especially rich traditional version, an older hen and chicken feet can be used. Chicken feet contain connective tissue that contributes body and richness to the finished broth.
Traditional Vegetables
Hungarian chicken soup commonly features vegetables such as:
- Carrots
- Parsley root
- Celery root
- Kohlrabi
- Green peas
- Mushrooms
- Cauliflower
- Green peppers
- Tomatoes
The combination gives the broth its characteristic Hungarian character while adding natural sweetness and aroma.
What Are Újházy Chicken Soup Noodles?
Thin egg noodles are a classic accompaniment to Hungarian chicken soup. They are usually cooked separately and added directly to the serving bowl.
You can use fine egg noodles, vermicelli, or traditional Hungarian soup pasta.
For the best texture, avoid cooking the noodles directly in the main pot of broth.
Expert Tips for the Best Újházy Soup
Start with cold water. This encourages the chicken and bones to release their flavor gradually.
Keep the heat low. The broth should barely bubble.
Skim the foam. Removing impurities during the first stage helps create a cleaner broth.
Don't overcrowd the pot. The chicken and vegetables should have enough room to simmer properly.
Season gradually. Add salt during cooking and adjust again near the end.
Cook noodles separately. This keeps the broth clear and prevents the noodles from becoming mushy.
Let the soup rest briefly. After cooking, allow the broth to settle for a few minutes before serving.
Can I Make This Soup Without Chicken Feet?
Yes. Chicken feet are optional. They are traditionally used to add richness and body to the broth, but you can make an excellent Újházy soup using a whole chicken or stewing hen alone.
For an especially flavorful result without chicken feet, use bone-in chicken and allow the soup to simmer slowly for several hours.
Storage
Allow the soup to cool before refrigerating.
Store the broth, chicken, vegetables, and noodles separately in airtight containers.
The soup will keep in the refrigerator for approximately 3–4 days.
It can also be frozen without the noodles for up to 3 months. Prepare fresh noodles when reheating for the best texture.
Frequently Asked Questions
What is Újházy Chicken Soup?
Újházy Chicken Soup is a classic Hungarian chicken broth traditionally prepared with chicken, root vegetables, herbs, and noodles. It is named after the Hungarian actor Ede Újházy, who is associated with the creation and popularization of the dish.
Is Hungarian chicken soup spicy?
No. Traditional Újházy soup is generally mild. Green pepper is used primarily for aroma rather than heat.
Can I use chicken breast?
You can, but a whole chicken or bone-in chicken pieces provide much more flavor and a richer broth.
Why is my broth cloudy?
The most common causes are vigorous boiling and insufficient skimming. Keep the soup at a very gentle simmer and remove foam during the early cooking stage.
Recipe Card
Hungarian Újházy Chicken Soup (Újházy Tyúkhúsleves)
Yield: 6–8 servings
Prep Time: 25 minutes
Cook Time: 2½–3½ hours
Total Time: About 3½ hours
Main Ingredients: Whole chicken, carrots, parsley root, celery root, kohlrabi, peas, mushrooms, Hungarian pepper, and egg noodles.
Keywords: Hungarian chicken soup, Újházy chicken soup, Újházy tyúkhúsleves, Hungarian soup recipe, traditional Hungarian food, homemade chicken broth, Hungarian noodle soup, authentic Hungarian recipes.
