Ingredients: |
Ingredients: 5 pounds boneless, skinless chicken breasts
4-5 containers of Swanson beef stock
1-2 containers of Swanson chicken stock
1-2 large yellow onions
1 bunch parsley, tied
1 large cabbage, thoroughly rinsed
1-2 pounds of parsnips
1-2 pounds of carrots
1-2 pounds of potatoes
1 stalk celery
1 pound turnips
1 large tomato, if available
1 large tea-ball full of pickling spice, with extra whole cloves and peppercorns
1 bag of extra fine or fine egg noodles (or gluten free noodles)
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Directions: |
Directions:In a large stock pot, put chicken, tea-ball of pickling spice, 1 of large onions, parsley, 2-3 ribs of celery, 2-3 carrots, 2-3 parsnips, 1-2 turnips, ½ of the cabbage, beef stock and chicken stock. Bring to a boil, and simmer about 2 hours, until chicken is done and vegetables are very soft. Remove meat from broth, and refrigerate until later. Put all vegetables through a sieve, squeezing extra juice from the cooked vegetables. Discard these vegetables. Then, cut up remainder of vegetables into bite-sized pieces; add to broth in the following order and cook until vegetables are done, but not over-done: celery, cabbage, parsnips, carrots, and finally turnips and potatoes. The first four vegetables require about 10 minutes more cooking time than the last two. Cut up cooked chicken into bite sized pieces and add to the broth. Remove some of this soup and put into a separate saucepan. Bring that soup to a boil, and add noodles. Cook 5 or 6 minutes. The remaining soup can be either eaten as is, or a portion of it can be used to dilute the broth in the noodle pot if the noodles thicken too much. |
Personal
Notes: |
Personal
Notes: Pop's original version of this used beef soup bones instead of chicken, and the meal was served in 2 courses. The first course was a soup comprised of just noodles and broth; this was followed by the second course, which consisted of meat and whole vegetables, served with Brooks catsup.
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This recipe for Hungarian Soup (Adapted from Pop's Recipe) is from