Újházi Tyúkhúsleves - Hungarian Chicken Soup
Újházi Tyúkhúsleves is a traditional Hungarian chicken soup and a mainstay of dinner tables around the country at times of celebrations and festivities.
A whole chicken is made fork-tender by the low and slow cooking and is accompanied by plenty of vegetables, creating this rich and fragrant soup perfect for Sunday lunch.
- 1 medium sized chicken (around 1.5kg)
- 4 carrots
- 2 parsnips
- ¼ celeriac
- 200g garden peas
- 100g button mushrooms
- 100g savoy cabagge
- 100g cauliflower
- 1 onion
- 2 garlic cloves
- 1 bell pepper
- 1 tomato
100g cérnametélt (angel hair pasta)
- bunch of fresh parsley
- black pepper
- ¼ tsp turmeric
- Place the cleaned chicken in a pot, cover with cold water and bring to a boil. Use a ladle to remove any impurities from the surface.
- Peel the carrots, parsnips, celeriac and cauliflower and slice into smaller wedges.
- Add the vegetables except for the mushrooms and peas to the pot. Season with salt, pepper and turmeric, then cook on low heat at a gentle simmer until the chicken becomes tender, which will take around 90 minutes.
- Remove the chicken from the pot. Separate the meat from the skin and bones cut into beat-sized pieces.
- Add the mushroom and peas to the pot and boil for another 10 minutes. In the meantime, in a separate small pot, cook the cérnametélt in boiling water for 8-10 minutes.
- Use a slotted spoon to remove the cabbage, onion, garlic, pepper and tomato from the soup and discard these. They have done their job and have already imparted their flavour.
- Serve in individual soup bowls by first adding meat, then pasta and finally covering these with the soup containing a mixture of vegetables. Sprinkle with freshly chopped parsley.
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