Újházi Chicken Soup (Újházi tyúkhúsleves)
Overview
Újházi tyúkhúsleves is a rich, golden Hungarian chicken soup. A whole boiling hen is simmered very gently for hours with carrots, parsnip, celeriac, kohlrabi, onion, garlic, a whole pepper, peppercorns and a little saffron or a pinch of paprika for colour. Mushrooms and green peas are added near the end. The broth is kept clear by never letting it boil hard. It is served with the vegetables cut into neat sticks, the chicken meat torn into pieces, and thin vermicelli or small egg noodles cooked separately, and finished with chopped parsley.
History
The soup is named after Ede Újházi, a famous actor of the Hungarian National Theatre in the late nineteenth century, who was a keen cook and insisted that his chicken soup be made in a particular way. Restaurants in Budapest began to serve it under his name, and Újházi soup became the classic Sunday lunch starter in Hungarian homes and the most famous chicken soup of the country.
Main ingredients
Hen, carrots, parsnip, celeriac, kohlrabi, mushrooms. The soup is built on clear chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · More soups from Hungary
Recipe
Method
- 1
Put the hen in a large pot with 4 l cold water and bring slowly to the boil, skimming well.
- 22 h 30 min
Add the root vegetables, onion, garlic, peppercorns and saffron and simmer very gently for 2 hours 30 minutes.
- 315 min
Add the mushrooms and peas for the last 15 minutes.
- 4
Strain, cut the vegetables into sticks and tear the chicken into pieces.
- 5
Serve the broth with vermicelli, chicken, vegetables and parsley.
- ✓
Serve. About 3h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
