Heavenly Chicken Soup, Hungarian Style
By
Jane Manna
@Mom2AHungryClan
2
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!
Ingredients
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1whole cut up chicken
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4 - 5carrots, cut into pieces approximately 4 inches long
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4 - 5celery stalks, cut into pieces approximately 4 inches long
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1whole onion (only remove most outer skin) (do not cut! it goes into the pot whole!)
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1 or 2whole cloves garlic
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1whole tomato (do not cut! it goes into the pot whole!)
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1whole potato (do not cut! it goes into the pot whole!)
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1core of cabbage (set aside outer leaves. use core only)
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1/2 to 3/4parsley root or parsnip cut into large pieces
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1whole green pepper (do not cut! it goes into the pot whole!)
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1bunch of parsley tied together w/white thread
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1 Tbsptablespooon whole black pepper corns
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·salt to taste
How to Make Heavenly Chicken Soup, Hungarian Style
- Cover chicken in very large stock pot with water.
Slowly bring to a simmer. Remove scum from top. DO NOT ALLOW IT TO BOIL! - When it begins to simmer and all the scum is removed, add the vegetables, approximately 1 tablespoon of whole black pepper and salt.
- Simmer, being careful not to boil, until the chicken and carrots are tender.
- Allow 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.
- Broth 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.
- I added a small amount of shredded chicken back into the broth. The rest of the chicken makes a good chicken salad, chicken casserole, etc.