Hungarian Old School Chicken Soup Recipes

Steps:

• 1. Cover chicken in very large stock pot with water. Slowly bring to a simmer. Remove scum from top. DO NOT ALLOW IT TO BOIL!
• 2. When it begins to simmer and all the scum is removed, add the vegetables, approximately 1 tablespoon of whole black pepper and salt.
• 3. Simmer, being careful not to boil, until the chicken and carrots are tender.
• 4. Allow everything to cool. Remove everything from the broth. Set chicken aside. Remove a few pieces of carrot to garnish the soup if you'd like. Squeeze juices from any remaining vegetables through a fine sieve back into the broth. Discard what is left of the vegetables.
• 5. Broth can be served with any kind of small noodles and parsley sprinkled on top. Crushed red pepper is also good if you like it hot/spicy.
• 6. I added a small amount of shredded chicken back into the broth. The rest of the chicken makes a good chicken salad, chicken casserole, etc.

Steps:

• Clean the chicken, removing the extra fat and the skin in you would like a leaner soup.
• Clean entire buch of dill and parsley, tie bunch together tightly with white thread, and cut off the root ends.
• Place chicken, leeks and onions in cold water.
• Add seasonings and bring to a boil.
• Reduce heat to a simmer.
• Add carrots, celery, and parsnips to the water.
• Place the dill and parsley bunches on top of the soup, and gently push them under the water.
• After 1 hour, remove dill, parsely, and parsnips ( if desired, you may cool the parsnip, mash them and put them back in the soup.).
• Remove chicken after 1 1/2 hours. let cool, and add small pieces of the meat to the soup.
• If desired, cook the pasta and add to the soup.

Steps:

• 1. Set up a large pot of water to boil chicken in once it's cut up. I do not use the wings. Add chicken to water and bring to a rapid boil for about a good 30 mins. Skim the foam off of the top of the soup broth and discard. Keep doing this til the chicken stops produceing the foam.
• 2. Once the foam is gone, add the parsnip greens,garlic,paprika,onion,salt and pepper to taste. Bring down to a slow boil for about 1 1/2 hours.
• 3. Once the onion starts getting soft, add the carrots, parsnips and celery and continue to slow boil until veggies start to get soft, then add the potatoes, this is when I remove the chicken from the soup and debone and skin the meat. You can add all the meat back to the soup when the potatoes are done and serve over large noodles or the small thin soup noodles, which ever you prefer. *NEVER ADD NOODLES TO SOUP TO COOK* Please boil them in a different pot. Keep noodles seperate in a bowl. Enjoy!!

Steps:

• Cut the chicken in pieces, wash, then scrub with Accent then place the pieces in bottom of a large, deep saucepan or pressure cooker. I prefer saucepan.
• Fill the pan or pressure cooker with water,( leave space for vegs! ) and cook slowly on low heat. The soup will get frothy while cooking, you have to take it off from the top with a spoon pretty often. If you don't, your soup will not be clear.
• Meanwhile, clean all vegetables, cut into pieces - except the onion, tomato, paprika and potato. Set aside.
• Put 1 teaspoon - for now - of salt and 7 pcs of peppercorn in the soup.
• When the froth vanishes, that is the time to put in the vegs. Cover, and cook until carrot is done.
• Don't forget to taste it while it is cooking, to see how much more salt is needed.
• When done, take out the chicken, vegs. and place them on two separate plates.
• Take a clean saucepan and pour the soup in it through a filter, this will make your soup "clean, clear and beautiful".
• Serve the soup clear, and everyone can pick their favourites from the chick and veg plates in their bowls.
• Don't forget about the noodles. ( Kids love the noodles.) They must be served separately too.
• You can also place a little plate on the table, filled with small green pepper slices. Some like it hot!

Steps:

• Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides., Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender., Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.