1930s Hungarian Chicken Soup

8
Servings
15m
Prep Time
3h
Cook Time
3h 15m
Ready In

Recipe: #37470

October 11, 2021



"Can add matzo balls or liver dumplings to this"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (568.5 g)
  • Calories 288
  • Total Fat - 5.3 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 411.5 mg
  • Sodium - 1102.4 mg
  • Total Carbohydrate - 26.5 g
  • Dietary Fiber - 5.2 g
  • Sugars - 9.9 g
  • Protein - 33.6 g
  • Calcium - 73.6 mg
  • Iron - 5.6 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.2 mg

Step 1

In a large pot add bacon grease here. Heat fat and add onions, don't stir and let the onions get well browned.

Step 2

Add the rest of the vegetables, except parsley, and the spices and stir.

Step 3

Let cook for 5 mins stirring occasionally. Take your chicken and rub it well with salt, massaging inside and out .

Step 4

Place parsley on top of vegetables in pot and place chicken on top.

Step 5

Add water to cover the chicken and loosely cover the pot.

Step 6

Bring the soup to boiling then reduce heat to simmer and allow to simmer 2 hours until chicken is fork tender.

Step 7

Take chicken out

Step 8

Add your balls here and cover if your making them

Step 9

Debone chicken and add back to pot after balls are done

Tips & Variations


No special items needed.

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