🇭🇺 Hungarian Chicken Soup (Tyúkhúsleves)

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Ingredients

• 1 whole chicken (3–4 lbs / 1.5–2 kg), cut into pieces
• 2 large carrots, sliced
• 1 parsnip, sliced
• 1 small celery root, sliced
• 1 large onion, peeled and halved
• 1–2 cloves garlic, crushed
• 1–2 teaspoons salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon whole black peppercorns
• 1–2 bay leaves
• 2–3 sprigs fresh parsley
• Optional: small noodles, dumplings, or rice

Instructions

1. Place chicken in a large pot and cover with cold water (~10 cups / 2.5L).
2. Bring to a gentle boil, skim off foam.
3. Add onion, garlic, carrots, parsnip, celery root, salt, pepper, bay leaves, and peppercorns.
4. Simmer gently 1.5–2 hours until chicken is tender.
5. Remove chicken and vegetables. Strain broth if desired.
6. Shred chicken meat and return to the soup. Add cooked noodles or dumplings if using.
7. Sprinkle with fresh parsley before serving.

A clear, flavorful, and nourishing Hungarian classic — perfect for chilly days or as a comforting starter 🇭🇺✨