Best Chicken Soup Old School Recipes

Hungarian

Provided by Trish Christopher

Number Of Ingredients 11

1 whole chicken cut up
1 bunch parsnip greens- tied together with thread
10 clove fresh garlic peeled
6 lg-med. carrots peeled and cut up
1 large whole onion- only skin removed and ends cut off
4 celery stalks- cleaned and chopped
3 parsnips-peeled and chopped
2 small potatoes peeled and left whole
salt to taste
pepper to taste
hungarian red paprika- for color and taste

Steps:

1. Set up a large pot of water to boil chicken in once it's cut up. I do not use the wings. Add chicken to water and bring to a rapid boil for about a good 30 mins. Skim the foam off of the top of the soup broth and discard. Keep doing this til the chicken stops produceing the foam.
2. Once the foam is gone, add the parsnip greens,garlic,paprika,onion,salt and pepper to taste. Bring down to a slow boil for about 1 1/2 hours.
3. Once the onion starts getting soft, add the carrots, parsnips and celery and continue to slow boil until veggies start to get soft, then add the potatoes, this is when I remove the chicken from the soup and debone and skin the meat. You can add all the meat back to the soup when the potatoes are done and serve over large noodles or the small thin soup noodles, which ever you prefer. *NEVER ADD NOODLES TO SOUP TO COOK* Please boil them in a different pot. Keep noodles seperate in a bowl. Enjoy!!

Chicken Soup

Provided by Lauren Popkoff

Categories Stocks

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 lbs chicken
8 cups water
1 large onion, sliced
5 teaspoons lowry's seasoning salt
1 1/2 teaspoons pepper
1 tablespoon sugar
celery
1 lb carrot
1 bunch dill
1 bunch parsley
1 parsnip, peeled
2 -3 leeks, well cleaned and sliced
1 lb noodles, if desired

Steps:

Clean the chicken, removing the extra fat and the skin in you would like a leaner soup.
Clean entire buch of dill and parsley, tie bunch together tightly with white thread, and cut off the root ends.
Place chicken, leeks and onions in cold water.
Add seasonings and bring to a boil.
Reduce heat to a simmer.
Add carrots, celery, and parsnips to the water.
Place the dill and parsley bunches on top of the soup, and gently push them under the water.
After 1 hour, remove dill, parsely, and parsnips ( if desired, you may cool the parsnip, mash them and put them back in the soup.).
Remove chicken after 1 1/2 hours. let cool, and add small pieces of the meat to the soup.
If desired, cook the pasta and add to the soup.