Újházi Tyúkhúsleves is a traditional Hungarian chicken noodle soup recipe, and this hearty, warming dish is popular during celebrations and festivities.
A whole chicken is made fork-tender by the low and slow cooking and is accompanied by plenty of vegetables, creating this rich and fragrant soup perfect for Sunday lunch.
PREPARATION TIME
Prep Time
15 minutes
Cook Time
2 hours
Ingredients
1 medium sized chicken (around 1.5kg)
4 carrots
2 parsnips
¼ celeriac
200g garden peas
100g button mushrooms
100g savoy cabagge
100g cauliflower
1 onion
2 garlic cloves
1 bell pepper
1 tomato
100g cérnametélt (angel hair pasta)
bunch of fresh parsley
salt
black pepper
¼ tsp turmeric
Directions
Place the cleaned chicken in a pot, cover it with cold water, and bring it to a boil. Use a spoon to remove any impurities from the surface.
Peel the carrots, parsnips, celeriac and cauliflower and slice into smaller wedges.
Add the vegetables, except mushrooms and peas, to the pot. Season with salt, pepper, and turmeric, then cook on low heat at a gentle simmer until the chicken becomes tender, about 90 minutes.
Remove the chicken from the pot. Separate the meat from the skin and bones and cut it into bite-sized pieces.
Add the mushroom and peas to the pot and boil for another 10 minutes. In the meantime, in a separate small pot, cook the cérnametélt in boiling water for 8-10 minutes.
Use a slotted spoon to remove the cabbage, onion, garlic, pepper, and tomato from the soup and discard them. They have done their job and imparted their flavour.
Serve in individual soup bowls, first adding meat, then pasta, and finally covering these with the soup containing a mixture of vegetables. Sprinkle with freshly chopped parsley.
