heavenly chicken soup, hungarian style

Name: Heavenly Chicken Soup, Hungarian Style
Cuisine: Hungarian
Ingredients: 1 - 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; 1 - whole onion (only remove most outer skin) (do not cut! it goes into the pot whole!); 1 or 2 - whole cloves garlic; 1 - whole tomato (do not cut! it goes into the pot whole!); 1 - whole potato (do not cut! it goes into the pot whole!); 1 - core of cabbage (set aside outer leaves. use core only); 1/2 to 3/4 - parsley root or parsnip cut into large pieces; 1 - whole green pepper (do not cut! it goes into the pot whole!); 1 - bunch of parsley tied together w/white thread; 1 tablespoon(s) tablespooon whole black pepper corns; - salt to taste

(3 RATINGS)

96 Pinches 2 Photos

Jane Manna

Collinsville, CT

Updated on Mar 16, 2012

This unique and delicious recipe for chicken soup was passed on to me by my husband's sister. They are a Hungarian family, and this is an old family recipe. As my husband always says, this soup is to die for. 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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Ingredients

1 - 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
1 - whole onion (only remove most outer skin) (do not cut! it goes into the pot whole!)
1 or 2 - whole cloves garlic
1 - whole tomato (do not cut! it goes into the pot whole!)
1 - whole potato (do not cut! it goes into the pot whole!)
1 - core of cabbage (set aside outer leaves. use core only)
1/2 to 3/4 - parsley root or parsnip cut into large pieces
1 - whole green pepper (do not cut! it goes into the pot whole!)
1 - bunch of parsley tied together w/white thread
1 tablespoon tablespooon whole black pepper corns
- salt to taste

How To Make heavenly chicken soup, hungarian style

Step 1

Cover chicken in very large stock pot with water. Slowly bring to a simmer. Remove scum from top. DO NOT ALLOW IT TO BOIL!

Step 2

When it begins to simmer and all the scum is removed, add the vegetables, approximately 1 tablespoon of whole black pepper and salt.
Step 3

Simmer, being careful not to boil, until the chicken and carrots are tender.
Step 4

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.
Step 5

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.
Step 6

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.
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