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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Great Aunt Irene's Hungarian Chicken Soup with Dumplings Recipe

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This recipe for Great Aunt Irene's Hungarian Chicken Soup with Dumplings is from Liam's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup
1 3-5Lb chicken cut into pieces
4 qts water
3 carrots chopped
1 rib celery chopped
1 onion peeled and cut into quarters ( depending on size of onion determines whether cut in quarters or smaller)
1-2 potatoes chopped
1 parsley root chopped
2 tbs salt
1 tbs black pepper

Dumplings
3 eggs beaten
3 cups flour
1 tbs salt
1/2 cup water
Directions:
Directions:
Cook chicken in water, skim top carefully when starting to foam then simmer. Skim two or three times to make clear soup. Simmer chicken for approx. 1 hour or until cooked ( tender). Remove chicken from pot to cool. Add all the vegetables, salt and pepper. Simmer at low temperature until vegetables cooked. Remove meat from bones, cut into bite size pieces, return to soup. Let simmer for 15-20 minutes longer. For authentic Hungarian soup Add dumpling noodles or any type of pasta noodle.

Dumplings:
Mix all ingredients together until well mixed and make a thick wet dough. Drop batter by teaspoon into boiling water. Cook about 10 minutes, drain rinse with cold water, drain well. Add to soup.
Personal Notes:
Personal Notes:
Winter is the time of year for chicken soup when the wind and snow whips around and windows get all steamed. Smells that you will recognize in later years and tug at your heart. There is no soup as good as the soup mother made. This is the soup I grew up with from my Hungarian Grandmother and then my Mother. I hope this becomes your favourite too.

Hint: the secret to keeping the soup glassy clear is to never boil the soup, just gently simmer. It takes longer but worth the wait.

 

 

 

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