Hungarian Chicken Soup is one of the most traditional and the most wanted soup that existed in Hungary. Literally. This soup is served at many big events, like Weddings, Christmas, Thanksgiving, Saturday and Sunday lunch with the family or any other special occasions.
Never had this chicken soup before, but it’s not going to be my last time!!! What a delicious and comforting soup. Thanks for the easy to follow recipe!Featured Comment: Judy
This Hungarian Chicken Soup is my family’s favorite – especially my dad – and we celebrate on special events with this soup, being in the menu. So it’s fair to say, that I grow up with this soup… eating it almost every week.
Now, let’s talk about the soup…That’s the real reason you are here, not for my story time.
Table of Contents
Important Details about the Hungarian Chicken Soup
Many cuisines have Chicken Soup on there repertuore, so I think, it’s important to let you know all the little details for you, to make it as authentic and traditional as possible. For some people the details are not so important, but in my opinion, these little details make the soup Hungarian.
- Chicken – You can use any chicken piece. You can choose according to your taste. You can use also rooster meat if you have some extra time to cook. Rooster meat is more tough and chewyer and requires a longer cooking time to broiler. But is super tasty! Chicken meat is more popular though, tender, easier and faster to cook.
- Vegetables – Hungarian Chicken Soup contains carrots, parsnip, celeriac, yellow onion, green pepper and fresh prasley. You can chop the carrots and parsnip any size. I prefer to chop traditionally (in Hungary), in 4 – 6 longer pieces.
I just cut the celeriac in two pieces, because we don’t eat so I will take out from the soup, when it’s done. The yellow onion and green pepper can be add in the soup as is, because it will be much easier to take out from the soup.
Don’t chop the prasley. Add in the soup as is.
- Black Pepper – IMPORTANT – Add whole black pepper otherwise , it will change the color of the soup. We don’t want to see black pepper in the soup when we consuming it, so we want to drain it in the colander – strainer. Our goal for the color is golden.
- Vermicelli Noodles – boil the noodles, make sure it’s not overcooked. Also, when it’s ready drain it from hot water. IMPORTANT: add cold water to it, then drain it again, so it can stop getting sticky and gooey.
More Cozy Soups To Love
- Hungarian Cabbage Soup (perfect for your diet)
Hungarian Chicken Soup
- 1 pound Chicken pieces any kind
- 3 medium carrots wash, peel, chop in 4-5 pieces
- 1 large parsnip wash, peel, chop in 4-5 pieces
- ½ medium celeriac wash, peel, chop in 4-5 pieces
- 1 yellow onion peel, don't chop
- 1 green pepper wash, don't chop
- ½ cup fresh parsley wash, don't chop
- 1 tsp black pepper IMPORTANT: not ground black pepper
- 2 chicken bouillon cubes
- 1- 2 tbsp Chicken Flavor Bouillon (Knorr or Maggi)
- salt if needed
- 2 cups Vermicelli noodle
- Wash and clean the chicken. Peel the carrots, parsnip, and celeriac. Then chop them into 4-5 long pieces.
- Clean the yellow onion and green pepper and fresh parsley. Don't chop them, because we will take them out from the soup and it will be easier to do that if they are in one piece.
- Add the chicken pieces, all the vegetables, and fresh parsley into a Stock Pot. Add water until it covers all ingredients. (or a little bit more, if you like more liquids)
- Add chicken bouillon cubes, Chicken Flavor Bouillon, and black pepper. Make sure to use the whole black pepper and NOT ground pepper. It's important… because ground pepper can change the color of the soup and we don't want that. Our goal is the golden color.
- Leave the soup on HIGH for around 20 minutes then leave it on LOW for another 20 minutes or until all the ingredients are soft and tender.
- Meanwhile, boil the noodles, make sure it's not overcooked. Also, when it's ready drain it from hot water. IMPORTANT: add cold water to it, then drain it again, so it can stop getting sticky and gooey.
- When all the ingredients are tender, take out the chicken pieces into a bowl, then separate all the ingredients from the liquid with a strainer – colander. So you will have the liquid separate, and all the vegetables separate (with the chicken) in one bowl.
- Add all the noodles into the liquid.
- For serving, add liquid with the noodles, then if you wish you can add into your plate any ingredient – chicken piece, vegetables.