Hungarian Chicken Noodle Soup
Equipment
- Large pot
- Knife and cutting board
- Wooden spoon
- Strainer
- Measuring cups and spoons
Ingredients
- 1 whole chicken about 3-4 pounds, cut into pieces
- 1 tablespoon olive oil
- 2 medium onions finely chopped
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- 8 cups chicken broth
- 1 bay leaf
- 1 cup egg noodles or homemade noodles if preferred
- Fresh parsley for garnish
Instructions
Heat The Oil
- Heat olive oil in a large pot over medium heat. Once hot, add the chopped onions and sauté for about 5 minutes until they are translucent.
Add Garlic And Vegetables
- Stir in the minced garlic, carrots, and celery. Cook for another 3-4 minutes, allowing the vegetables to soften slightly.
Add Chicken And Spices
- Place the chicken pieces into the pot and season with sweet Hungarian paprika, smoked paprika, salt, and pepper. Stir everything together, ensuring the chicken is coated with the spices.
Pour In Broth
- Pour in the chicken broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 35-40 minutes. Skim off any foam that rises to the surface during cooking.
Cook The Noodles
- In a separate pot, cook the egg noodles according to the package instructions. Drain and set aside.
Shred The Chicken
- Once the chicken is fully cooked, remove it from the pot. Let it cool slightly, then shred the meat off the bones and discard the bones. Add the shredded chicken back into the soup.
Final Touch
- Stir in the cooked noodles and let everything simmer for another 5 minutes. Adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
I always make a big batch of this soup because it freezes beautifully. I like to portion it out into individual containers for those days when I need something quick and nourishing. Just thaw and reheat!