Hungarian chicken noodle soup

    1 hour 20 min

    This is an easy recipe from my Hungarian mother. No stock cubes - just plenty of peppercorns. You can seal the peppercorns in a piece of muslin tied with some kitchen string. This way you get all of the flavour without having to remove whole peppercorns. Keep the noodles and soup separate until serving. If you mix the noodles in with the soup, they will get soggy and overcooked.

    25 people made this

    Serves: 6 

    • 1 whole chicken
    • 1 large onion, peeled and trimmed
    • water to cover
    • 1 tablespoon whole black peppercorns
    • 4 carrots, peeled and sliced
    • 4 parsnips, peeled and sliced
    • 120g diced celery
    • 450g noodles
    • 2 tablespoons chopped fresh parsley, or to taste
    • salt to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Place chicken and whole onion into the bottom of a large pot. Pour enough water over the chicken to cover completely. Place peppercorns in a metal tea ball or in a muslin bag; add to the pot.
    2. Bring water to the boil; reduce heat to medium-low and simmer until the chicken is falling off the bone, 40 to 60 minutes.
    3. Remove chicken from the soup with a slotted spoon to a bowl; set aside to cool.
    4. Remove the onion and give it a squeeze to get as much of the flavour as possible. Discard the onion.
    5. Stir carrots, parsnips and celery into the soup; bring to the boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard peppercorns.
    6. While the vegetables cook, bring a large pot of lightly salted water to the boil. Cook noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Divide between 6 soup bowls.
    7. Remove meat from chicken and discard bones. Cut meat into bite-size chunks and stir into vegetable mixture with parsley. Season with salt. Ladle soup over noodles to serve.

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