Best Heavenly Chicken Soup Hungarian Style Recipes

Hungarian Chicken Soup image

Provided by bagiem

Categories Clear Soup

Time 4h45m

Yield 6-8 serving(s)

Number Of Ingredients 15

Steps:

Cut the chicken in pieces, wash, then scrub with Accent then place the pieces in bottom of a large, deep saucepan or pressure cooker. I prefer saucepan.
Fill the pan or pressure cooker with water,( leave space for vegs! ) and cook slowly on low heat. The soup will get frothy while cooking, you have to take it off from the top with a spoon pretty often. If you don't, your soup will not be clear.
Meanwhile, clean all vegetables, cut into pieces - except the onion, tomato, paprika and potato. Set aside.
Put 1 teaspoon - for now - of salt and 7 pcs of peppercorn in the soup.
When the froth vanishes, that is the time to put in the vegs. Cover, and cook until carrot is done.
Don't forget to taste it while it is cooking, to see how much more salt is needed.
When done, take out the chicken, vegs. and place them on two separate plates.
Take a clean saucepan and pour the soup in it through a filter, this will make your soup "clean, clear and beautiful".
Serve the soup clear, and everyone can pick their favourites from the chick and veg plates in their bowls.
Don't forget about the noodles. ( Kids love the noodles.) They must be served separately too.
You can also place a little plate on the table, filled with small green pepper slices. Some like it hot!

Nutrition Facts : Calories 521.9, Fat 35.4, SaturatedFat 10.1, Cholesterol 162.6, Sodium 168.8, Carbohydrate 9.4, Fiber 1.6, Sugar 2.2, Protein 39.3

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!!

Heavenly Chicken Soup, Hungarian Style image

Provided by Jane Manna

Number Of Ingredients 13

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 Tbsp tablespooon whole black pepper corns
salt to taste

Steps:

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!
2. When it begins to simmer and all the scum is removed, add the vegetables, approximately 1 tablespoon of whole black pepper and salt.
3. Simmer, being careful not to boil, until the chicken and carrots are tender.
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.
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.
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.