Hungarian Chicken Noodle Soup

Ingredients

While the original Mexican Sopa de Pollo y Fideos is a delicious dish in its own right, the Hungarian adaptation brings a unique twist. The Hungarian version incorporates traditional Hungarian spices and flavors, such as paprika and caraway seeds, giving the soup a distinct taste. Additionally, the use of Hungarian egg noodles adds a comforting element to the dish. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil (30 ml) 2 tablespoons vegetable oil (30 ml)
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 teaspoons sweet Hungarian paprika 2 teaspoons sweet Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 4 cups chicken broth (950 ml) 4 cups chicken broth (950 ml)
• 4 cups water (950 ml) 4 cups water (950 ml)
• 200 grams Hungarian egg noodles (7 oz) 200 grams Hungarian egg noodles (7 oz)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (3g saturated)
• Carbohydrates: 25g (4g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté until the vegetables are tender, about 5 minutes.
2. 2.
   Add the minced garlic, sweet Hungarian paprika, and caraway seeds to the pot. Stir well to coat the vegetables in the spices.
3. 3.
   Add the chicken pieces to the pot and pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, or until the chicken is cooked through and tender.
4. 4.
   Remove the chicken pieces from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces.
5. 5.
   While the chicken is cooling, bring the soup back to a boil. Add the Hungarian egg noodles and cook according to package instructions until al dente.
6. 6.
   Once the noodles are cooked, return the shredded chicken to the pot. Season the soup with salt and pepper to taste.
7. 7.
   Serve the Hungarian Chicken Noodle Soup hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before cooking to reduce the fat content.
• Hungarian egg noodles — Cook the noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

• For a spicier version, add a pinch of hot Hungarian paprika.
• If you prefer a thicker soup, you can add a tablespoon of flour to the sautéed vegetables before adding the broth.
• Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
• Serve the soup with a dollop of sour cream on top for an extra creamy touch.

Serving advice

Serve the Hungarian Chicken Noodle Soup as a main course with some crusty bread on the side. It's a complete and satisfying meal on its own.

Presentation advice

Garnish the soup with a sprinkle of fresh chopped parsley to add a pop of color and freshness to the dish. Serve it in deep bowls to showcase the beautiful broth and ingredients.