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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Hungarian Chicken Soup Recipe

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This recipe for Hungarian Chicken Soup is from Grandma's Recipes and Reflections, 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:  
3 to 4 lb whole chicken
3 quarts water
1 [29 oz] can tomatoes, broken up
1/4 cup onion flakes
1 T instant minced garlic
2 T salt
1 [1 inch] piece ginger root
10 black peppercorns
3 cups cauliflowerets
2 cups carrot chunks
1 cup parsnip chunks
2 T parsley flakes
Pinch saffron
Directions:
Directions:
Place chicken in a large heavy saucepan or Dutch oven.
Add tomatoes, onion flakes, salt and minced garlic.
Tie peppercorns and ginger root in cheesecloth bag.
Add to saucepan
Bring to boiling point and reduce heat.
Simmer, covered for 45 minutes.
Add cauloflowerets, carrots and parsnips.
Return to boiling point.
Reduce heat and simmer, covered, until chicken and vegetables are tender - about one hour.
Remove chicken from pan. Cool until easily handled.
remove chicken meat from bone and add to pot.
Stir in parsley flakes and saffron.
Remove peppercorns and ginger root in bag.
Serve hot with noodles or rice which have been added to pot.
Number Of Servings:
Number Of Servings:
Serves 10
Personal Notes:
Personal Notes:
I have not served this soup to anyone who did like like it!
Unless, of course, it was only served to totally polite people who were not totally honest! { :

 

 

 

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