Hungarian chicken soup, known as Újházi Tyúkhúsleves, holds a significant place in traditional Hungarian cuisine and is a beloved dish during celebrations and festivities throughout the country. This soup showcases a whole chicken cooked to tender perfection through a slow and gentle simmering process. The chicken is accompanied by an abundance of vegetables, contributing to the soup’s robust flavors and enticing aroma. With its richness and fragrant qualities, this soup serves as an excellent choice for a delightful Sunday lunch or any special occasion.
- 1 medium sized chicken (around 1.5kg)
- 4 carrots
- 2 parsnips
- ¼ celeriac
- 200g garden peas
- 100g button mushrooms
- 100g savoy cabagge
- 100g cauliflower
- 1 onion
- 2 garlic cloves
- 1 bell pepper
- 1 tomato
- 100g cérnametélt (angel hair pasta)
- bunch of fresh parsley
- black pepper
- ¼ tsp turmeric
- Place the pot and add the cleaned chicken. Cover it with cold water and bring it to a boil. Use a ladle to skim off any impurities from the surface.
- Peel the carrots, parsnips, celeriac, and cauliflower. Slice them into smaller wedges.
- Add the vegetables (excluding the mushrooms and peas) to the pot. Season with salt, pepper, and turmeric. Cook on low heat, allowing it to gently simmer until the chicken becomes tender, which should take approximately 90 minutes.
- Remove the chicken from the pot. Separate the meat from the skin and bones, then cut it into bite-sized pieces.
- Add the mushrooms and peas to the pot and let them boil for an additional 10 minutes. Meanwhile, in a separate small pot, cook the cérnametélt in boiling water for 8-10 minutes.
- Use a slotted spoon to remove the cabbage, onion, garlic, pepper, and tomato from the soup, discarding them as they have served their purpose and already infused their flavors.
- Serve the soup in individual bowls, starting with the meat, followed by the pasta, and finally covering them with the vegetable-filled broth. Sprinkle freshly chopped parsley on top.