Újházy Tyúkhúsleves
The classic Hungarian chicken noodle soup, perfect for cold days, cheering you up when you arent feeling well and any family occasion.
Equipment
- Chef Knife
- Cooking pot
- Measuring Jug
Ingredients
- 1 medium brown onion finely chopped
- 1 medium carrot cut into small dice
- 1 medium parsnip quartered lengthways and sliced thinly
- 1 tbsp parsley finely chopped
- 1 tsp salt
- 4 chicken legs thighs and drumsticks separated, skin removed.
- 150 grams fine egg noodles
- 1.5 litres chicken stock
Instructions
- Sauté the vegetables and 1 tsp salt in a pan on a low heat until soft, then add the parsley and cook for a further 2-3 minutes.
- Add the chicken to the pan and cook for a minutes until the chicken pieces begin to colour. Then add the stock and bring to a simmer.
- Simmer gently for 20 minutes then remove the chicken from the broth and set aside to cool.
- Allow the broth to simmer gently for a further 10 minutes, then add the egg noodles and cook according to the packet instructions.
- Meanwhile, remove the bones from the chicken pieces and shred the chicken.
- Once the noodles are cooked, return the chicken to the pot, stir well. Adjust the seasoning to taste. Then serve, either on its own or with some bread.
Notes
Using an old hen instead of a young chicken can elevate the depth of flavor. If an old hen isn't available, consider using bone-in, skin-on chicken thighs and legs for richness.