Újházi Chicken Soup (Hungarian Chicken Soup)

Ingredients (serves 4–6):

• 1 whole chicken (or 1–1.5 kg / 2–3 lbs chicken parts)
• 2 carrots, sliced
• 1 parsnip, sliced
• 1 celery stalk or small celeriac piece
• 1 onion (whole, unpeeled for color)
• 2 cloves garlic
• 1 bell pepper (optional)
• 1 tomato (optional)
• 1–1.5 liters (4–6 cups) water
• Salt and whole black peppercorns
• Optional: mushrooms, peas, or noodles

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Instructions:

1. Place chicken in a large pot and cover with cold water. Bring slowly to a boil, skimming any foam.
2. Add onion, garlic, peppercorns, and salt. Simmer gently.
3. Add carrots, parsnip, celery, and optional vegetables.
4. Simmer on low heat for 1.5–2 hours until chicken is very tender and broth is clear.
5. Remove chicken and vegetables. Strain the broth if needed.
6. Optional: cook noodles separately and add to the soup.
7. Return sliced carrots and meat to the soup.