This is a traditional Hungarian comfort dish, often served on Sundays or holidays. It’s made with rich chicken broth, plenty of vegetables, and egg noodles (csigatészta), simmered slowly for deep flavor.
Ingredients
1 whole chicken (or 2–3 lbs chicken parts with bone)
3 carrots, sliced
2 parsnips, sliced
1 medium onion, peeled
½ small celeriac (celery root), peeled and cut in chunks
1 small kohlrabi (optional)
1 small bunch parsley greens
Salt & pepper, to taste
2 bay leaves
1 tsp whole peppercorns
Water (about 3–4 quarts)
Homemade egg noodles (csigatészta) or fine vermicelli
