Hungarian Sunday Chicken Soup — The Clear Golden Broth That Feels Like Home
4-6 Servings
This is the Hungarian chicken soup I grew up with — a gentle, clear broth filled with vegetables, warmth, and the flavor of home.
4-6 Servings
Ingredients
1.5 kg chicken or mixed meat
0.6 kg soup vegetables (3–4 carrots, 2–3 parsnips, one small kohlrabi, piece of celery root)
4 L water
2 tsp salt
1 tsp whole black peppercorns
4 cloves garlic
1 whole onion (keep the brown skin layer!)
1 whole green pepper, stem removed
1 small bunch parsley + 1–2 celery stalks tied together
Optional:
potatoes, kale, a pinch of nutmeg, allspice, ginger, saffron, or chili.
(I don’t add these — my mom didn’t either — but many people love them.)
How to Make It
1. Start with cold water.
Wash your meat well and place it into cold water. Slowly bring it to a gentle simmer.
2. Prepare the vegetables.
Cut them according to the meat you use.
If you’re cooking an older bird, keep vegetables in big chunks or add them later.
3. Remove the foam.
Before adding vegetables, skim off the grey foam with a spoon.
(If you miss it and it dissolves, don’t panic — it will sink to the bottom later.)
4. Add vegetables and spices.
Let them sink into the broth gently.
Do NOT stir. This keeps the soup clear.
5. Cook for hours, very slowly.
Just let it smile under the surface.
If too much water evaporates, add a cup of cold water.
6. When everything is soft, turn off the heat.
Let it rest for 10–15 minutes.
7. Strain it beautifully.
Use a ladle to transfer the broth into another pot without disturbing the bottom.
Place the meat and vegetables on a platter.
8. Cook noodles separately.
Whether it’s cérnametélt (thin noodles), csigatészta (curl pasta), or eperkocka (diamond pasta) — boil it in salty water separately, then add to the soup.
Tálalás — Serving
I always add fresh parsley to my bowl.
Some people eat the cooked meat with mustard.
And of course, Hungarians love a little hot pepper on the side.