1930s Hungarian Chicken Soup
Created by dienia b on October 11, 2021
- Servings: 8
- Prep Time: 15m
- Cook Time: 3h
- Recipe #37470
Ingredients
- 3 tablespoons bacon grease
- 3 pounds whole chicken
- 1 cup onion, chopped
- 1 leek, white part rinsed and sliced
- 3 cloves garlic, smashed
- 3 carrots, sliced
- 1/2 cup celery root, peeled and diced
- 1/2 cup celery, chopped
- 2 tablespoons parsley, minced
- 1 pound potatoes, cut in half
- 3 allspice berries
- 3 whole cloves
- 2 bay leaves
- 1 tablespoon salt
- 2 teaspoons pepper
- 1/2 teaspoon paprika
- 6 cups water
How to Make
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Step 1: In a large pot add bacon grease. Heat fat and add onions, don't stir and let the onions get well browned.
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Step 2: Add the rest of the vegetables, except parsley, and the spices and stir.
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Step 3: Let cook for 5 mins stirring occasionally.
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Step 4: Take your chicken and rub it well with salt, massaging inside and out .
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Step 5: Place parsley on top of vegetables in pot and place chicken on top.
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Step 6: Add water to cover the chicken and loosely cover the pot.
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Step 7: Bring the soup to boiling then reduce heat to simmer and allow to simmer 2 hours until chicken is fork tender.
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Step 8: Take chicken out.
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Step 9: Add your balls here and cover if you are making them.
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Step 10: Debone chicken and add back to pot after balls are done.
Nutritional Facts
- 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