Description
A hearty Hungarian chicken soup made with tender chicken, root vegetables, and paprika-infused broth, perfect for a comforting meal.
Ingredients
- 1 whole chicken (about 1.5 kg), cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 parsnips, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, chopped
- 2 tablespoons sweet paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 liters water
- 1 tablespoon tomato paste
- Fresh parsley, chopped
- Optional: egg noodles or csipetke
Instructions
- Heat oil in a large pot and sauté onion until soft.
- Add garlic and cook until fragrant.
- Add chicken pieces and brown lightly.
- Stir in paprika and add a little water to prevent burning.
- Add vegetables and mix well.
- Pour in water, then add tomato paste and seasonings.
- Bring to a boil, then simmer on low for 60–75 minutes.
- Skim foam during cooking.
- Add noodles in the last 10–15 minutes if using.
- Adjust seasoning, remove bay leaf, and serve with parsley.
Notes
- Use sweet Hungarian paprika for authentic flavor.
- Bone-in chicken gives richer broth.
- Add hot paprika for spice.
- Soup tastes better the next day.
- Can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
