Chicken Soup

Name: Chicken Soup (Újházi tyúkhúsleves)
Cuisine: Hungarian
Ingredients: 1 chicken, about 1.2 kg/2½ lb, cut into 8 pieces; 3 carrots, chopped; 2 celery sticks, with leaves, chopped; 2 celery sticks, with leaves, chopped; 1 large parsnip, chopped; 1 kohlrabi, chopped; 1 leek, chopped; 5 green peppercorns; 1 bay leaf; 6-8 parsley sprigs; 115 g/4 oz/1¾ cups sliced mushrooms; 150 g/5 oz fine vermicelli pasta, broken into small pieces; 6 flat leaf parsley sprigs, finely chopped; salt and ground black pepper; salt and ground black pepper

Újházi tyúkhúsleves

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

This chicken soup is named after an actor called Ede Ujhazi (1844-1915) who, after being disappointed with some chicken soup that he tasted in a small Budapest restaurant, remodelled the recipe, which was then adopted throughout the region. It is associated with the famous Gundel restaurant, still among the most prestigious in Budapest. Traditionally, this soup would have used older and therefore tougher hens that would have needed a longer cooking time, but young chickens

Ingredients

Europe
Hungary
Soup
Low fat
High protein
Low sodium

Method

PER SERVING: Energy 290kcal/1217kJ; Protein 26g; Carbohydrate 31g, of which sugars 8g; Fat 7g, of which saturates 2g; Cholesterol 88mg; Calcium 87mg; Fibre 5.2g; Sodium 155mg