Heavenly Chicken Soup, Hungarian Style
The most interesting part of this recipe is that a lot of the vegetables go into the pot whole, but by the end of the cooking time they've all but disappeared!
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- whole cut up chicken
- 4 - 5
- carrots, cut into pieces approximately 4 inches long
- 4 - 5
- celery stalks, cut into pieces approximately 4 inches long
- whole onion (only remove most outer skin) (do not cut! it goes into the pot whole!)
- 1 or 2
- whole cloves garlic
- whole tomato (do not cut! it goes into the pot whole!)
- whole potato (do not cut! it goes into the pot whole!)
- core of cabbage (set aside outer leaves. use core only)
- 1/2 to 3/4
- parsley root or parsnip cut into large pieces
- whole green pepper (do not cut! it goes into the pot whole!)
- bunch of parsley tied together w/white thread
- 1 Tbsp
- tablespooon whole black pepper corns
- salt to taste
1Cover chicken in very large stock pot with water.
Slowly bring to a simmer. Remove scum from top. DO NOT ALLOW IT TO BOIL!
2When it begins to simmer and all the scum is removed, add the vegetables, approximately 1 tablespoon of whole black pepper and salt.
3Simmer, being careful not to boil, until the chicken and carrots are tender.
4Allow everything to cool. Remove everything from the broth. Set chicken aside. Remove a few pieces of carrot to garnish the soup if you'd like. Squeeze juices from any remaining vegetables through a fine sieve back into the broth. Discard what is left of the vegetables.
5Broth can be served with any kind of small noodles and parsley sprinkled on top. Crushed red pepper is also good if you like it hot/spicy.
6I added a small amount of shredded chicken back into the broth. The rest of the chicken makes a good chicken salad, chicken casserole, etc.