This is an easy-to-make recipe from my Hungarian mother. No stock, no bouillon, and some peppercorn and parsnip are used for a bit of bite. If you don't have a metal tea-ball or herb bag, you can seal the peppercorn in a piece of cheesecloth tied with some kitchen twine. This way we get all of the pepper and none of the hassle. Keep noodles and soup separate until serving. If you mix the noodles in with the broth, they will get soggy and overcooked. If you have leftovers, store the noodles and soup separate or make a new batch of noodles the next day.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken and whole onion into the bottom of a large pot. Pour enough water over the chicken to cover completely. Put peppercorns in a metal tea ball; add to the pot.

    Advertisement
  • Bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

  • Remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.

  • Remove the onion and give it a squeeze to get as much of the flavor as possible. Discard the onion.

  • Stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard peppercorns.

  • While the vegetables boil, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Divide between 6 soup bowls.

  • Remove meat from chicken and discard bones. Cut meat into bite-size chunks and stir into vegetable mixture with parsley. Season with salt. Ladle soup over noodles to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

823 calories; 46.5 g total fat; 135 mg cholesterol; 444 mg sodium. 71.2 g carbohydrates; 29.9 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2012
this is the recipe i've been looking for! i knew it as soon as i saw it. it says home made and it means it. nothing packaged or frozen goes into this one. Read More
(18)

Most helpful critical review

Rating: 1 stars
01/09/2013
I found this recipe to be incredibly bland. I had to make so many alterations to the recipe that it was basically a new one. Read More
(2)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/02/2012
this is the recipe i've been looking for! i knew it as soon as i saw it. it says home made and it means it. nothing packaged or frozen goes into this one. Read More
(18)
Rating: 5 stars
10/02/2012
this is the recipe i've been looking for! i knew it as soon as i saw it. it says home made and it means it. nothing packaged or frozen goes into this one. Read More
(18)
Rating: 4 stars
12/14/2012
This was a very tasty meal! my hubby and all 3 kids loved it(: I didnt add the parsnips( not my fav) but everything else was delicious! keeper for sure! Read More
(9)
Advertisement
Rating: 5 stars
11/25/2012
Easy and quick but more to the point - delicious! Everyone had seconds and believe me that is huge in my family! I didn't use the parsnip only because I forgot to buy some - soup was still plenty tasteful. There is no salt added to this recipe so if you are watching your sodium this soup is plenty flavorful as is! Read More
(6)
Rating: 5 stars
10/18/2012
I tried one similar to this one in a crock pot but the parsnips made the soup taste sour. Never make this one in a crock pot. My grandmother used to do a similar one using beef soup bones and we skimmed off the scum as it cooked. She always made homemade noodles. Read More
(2)
Rating: 1 stars
01/08/2013
I found this recipe to be incredibly bland. I had to make so many alterations to the recipe that it was basically a new one. Read More
(2)
Advertisement
Rating: 5 stars
10/23/2016
Similar recipe passed down in our Hungarian family with a few changes. We never used parsnip but root parsley or if unavailable several sprigs of regular parsley. Also we add 1 peeled kohlrabi or 1/4 cabbage. Caution with the number of carrots or the soup will be too sweet. We included 2 stalks of celery (whole) 1 whole tomato 1 green pepper - seeded 1 whole onion and 3 cloves of garlic. We also discovered that even the type of stockpot will make a difference. Enamel works best. Cook the chicken for an hour and then add the vegies for the second hour. Also once it's brought to a boil turn to simmer. You don't want it to boil too long or this will result in a cloudy soup. It should be as clear as possible. Agreed do not cook noodles or even reheat with soup. Do them separately. Best with homemade noodles. Strain soup once it's done and serve the chicken carrots and celery as a second course. Read More
(1)
Rating: 5 stars
12/12/2018
This is A really Good soup. The only thing is did different was Sautee carrots chicken celery in butter. Threw in Chicken broth with 2 cubes of Bullion. Add Milk in Towards the end. Perfect. Read More