Hungarian Chicken Soup🇭🇺

Instructions:

1. Prepare the chicken
   • Place chicken in a large pot and cover with cold water.
   • Slowly bring to a simmer, skimming off any foam from the surface.
2. Build the broth
   • Add carrots, parsnips, celery root, onion, kohlrabi, leek, bay leaf, peppercorns, and salt.
   • Simmer very gently (never a rolling boil!) for 1.5–2 hours, until chicken is tender and broth is clear and golden.
3. Strain & finish
   • Remove chicken and vegetables.
   • Strain broth through a fine sieve for a clear soup.
   • Slice vegetables into serving pieces, and shred chicken if desired.
4. Serve
   • Add cooked noodles or dumplings into the hot broth.
   • Ladle into bowls with pieces of chicken and vegetables.
   • Garnish with fresh parsley.

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✨ Notes:

• The secret to authentic Hungarian chicken soup is slow, gentle cooking – this keeps the broth clear.
• Many Hungarian families serve it as the first course during festive meals, followed by a meat dish.
• Leftover chicken is often used in paprikás csirke (chicken paprikash) or salads.

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Would you like me to also include the recipe for Hungarian csigatészta (homemade spiral noodles) that are traditionally served in this soup?