Hungarian Chicken Soup
This delicious chicken soup is easy to make that offers comforting flavourful to beat those winter sniffles. The best chicken soup you will eat!
Servings: 12
Calories: 324kcal
Ingredients
- 1 whole organic 4-5 lb hen chicken (chicken breast or thighs with bone-in and skin-on are optional)
- 3-4 quarts water
- 4 whole organic carrots, sliced
- 3 whole parsley root, sliced (parsnip is an option)
- 2-3 organic celery ribs, sliced
- 1 onion, cut in half
- 1 small slice hot Hungarian pepper (optional)
- 1 handful parsley greens, loosely chopped
- 2 tbsp Himalayan salt
- 1 tsp peppercorns
- 450 g package fine thin noodles (homemade noodles are an option)
Instructions
- Cut chicken into pieces, and place into large soup pot and add water.
- While you are waiting for the water to come to a slow boil, wash, peel, and slice the vegetables.
- Once all foam is removed, add carrots, parsley root or parsnip, celery, onion, hot pepper, parsley greens, salt and peppercorns.
- Cook at a simmer for about 1 1/2 hours until chicken is cooked and vegetables are tender.
- Fill a pot 3/4 full of water. Once it comes to a boil, add 1 tsp salt and add noodles. If using fine thin egg noodles follow the instructions on the package. If using homemade noodles, add to boil salt water and once noodles rise to the top, remove with sieve or pour into a colander and rinse in cold water.
- Serve soup and enjoy!
Notes
This chicken soup freezes well, however, I don't think you will have leftovers once you taste it. It will keep in the refrigerator for up to 3-4 days.
Nutrition
Calories: 324kcal | Carbohydrates: 37g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1251mg | Potassium: 458mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3541IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 2mg