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Újházi Tyúkleves | Chicken Soup

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Újházi Tyúkleves | Chicken Soup
Recipe type: Soup
Újházi Tyúkleves | Chicken Soup is a traditional Hungarian food recipe with vegetables and noodles.
  • 3-lb. chicken, cut
  • 2 large carrots, peeled and cut lengthwise into quarters
  • 2 medium parsnips, peeled and cut lengthwise into quarters
  • ½ lb. brussels sprouts
  • 1 medium green pepper, seeded and cut in half
  • 1 stalk celery, cut in half
  • 1 medium onion, peeled and quartered
  • 1 to 2 cloves garlic, peeled
  • 2 tsp. salt
  • 10 peppercorns
  • ½ tsp. caraway seeds
  • 1 tbsp. tomato paste
  • ½ tsp. paprika
  • 8 c. (2 quarts) water
  • 1½ c. (1/4 lb.) sliced fresh mushrooms
  • 1 c. frozen sweet peas
  • 1 c. (4 oz.) very fine egg noodles
  • chopped parsley for garnish
  1. Wash chicken in cold water and place in large kettle or Dutch oven. Add carrots, parsnips, brussels sprouts, green pepper, celery, onion, garlic, salt, peppercorns, caraway seeds, tomato paste, paprika, and water.
  2. Simmer over medium-low heat about 45 minutes, or until meat is almost tender, removing foam that forms on the surface of soup with a large spoon.
  3. Add mushrooms and frozen sweet peas and cook 15 minutes longer, until meat is very tender.
  4. Place a sieve over a large kettle. Carefully pour soup through the sieve. Set chicken and vegetables aside to cool. Do not discard the broth.
  5. As soon as chicken is cool enough to handle, remove chicken from bones and discard skin. Cut chicken and vegetables into bite-sized pieces.
  6. Reheat broth over medium heat. Add noodles and cook about 5 minutes, or until tender.
  7. Add chicken and cooked vegetables and heat through. Sprinkle with chopped parsley before serving.

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