Instructions:
- Prepare the chicken:
- Clean and rinse chicken thoroughly.
- Place it whole into a large pot and cover generously with cold water.
- Slowly bring to a gentle simmer over low-medium heat.
- Skim off foam and scum that rises to the surface to keep broth clear.
- Add vegetables & seasonings:
- Once broth is clear, add whole vegetables, leek/onion, parsley, peppercorns, bay leaves, and 1 tbsp salt.
- Reduce heat to low and let it simmer gently — never boil hard — for 2–3 hours (hen may need up to 4 hours) until meat is tender and broth is golden.
- Strain & finish:
- Remove chicken and vegetables carefully.
- Strain broth through a fine sieve into another pot for a crystal-clear soup.
- Taste and adjust seasoning with salt.
- Serve:
- Slice carrots into coins and return to broth.
- Cook egg noodles or dumplings separately, then add to bowls.
- Ladle hot broth over noodles, garnish with fresh parsley, and serve.
The cooked chicken meat is usually shredded or served as a second course with potatoes, pickles, and a bit of horseradish.
Tips for Perfect Hungarian Chicken Soup:
- Low & slow is key — simmer gently for a clear, golden broth.
- Soup hen (tyúk) gives the richest flavor, but chicken works well too.
- Semolina dumplings (grízgaluska) are a very traditional addition — soft, fluffy, and cooked directly in the broth.
Would you like me to include the grízgaluska (semolina dumplings) recipe so you can make the authentic Hungarian version?