Hungarian Sunday Broth with Csigatészta Noodles

Why You’ll Love This Recipe

• Classic Hungarian Sunday comfort: crystal-clear, golden broth with deep chicken-and-beef flavor.
• Root vegetables and parsley add gentle sweetness and fragrance—no heavy spices required.
• Csigatészta noodles stay springy because they’re cooked separately, keeping the broth pristine.
• Make once, enjoy all week—this broth reheats beautifully and freezes perfectly.

Grocery List

• Produce: Yellow onion, carrots, parsnips (or parsley root), celeriac, leek, garlic, flat-leaf parsley
• Dairy: None
• Pantry: Whole black peppercorns, bay leaves, fine sea salt, csigatészta noodles; plus butcher items: bone-in chicken and beef marrow bones or shank

Full Ingredients

For the clear chicken–beef broth

• 1.2 kg bone-in chicken parts or a small whole chicken (about 2.6 lb)
• 900 g beef marrow bones or beef shank pieces (about 2 lb)
• 4.5 L cold water (about 19 cups), plus more hot water as needed
• 1 large yellow onion, halved (leave papery outer skin on for color; optionally char cut sides)
• 3 medium carrots, peeled and cut into 5–7 cm pieces
• 2 medium parsnips (or parsley root), peeled and cut into 5–7 cm pieces
• 1 small celeriac (celery root), peeled and quartered (about 400 g)
• 1 small leek, cleaned well and cut into large chunks
• 3 garlic cloves, lightly smashed
• 1 tablespoon (12 g) whole black peppercorns
• 2 bay leaves
• 1 large bunch flat-leaf parsley (stems tied with kitchen twine; leaves reserved for garnish)
• 2 to 2.5 teaspoons fine sea salt, plus more to taste

For the csigatészta noodles

• 200 g dried csigatészta noodles (about 7 oz)
• 2 liters water (8 cups) for boiling
• 1 tablespoon fine sea salt for the noodle water

To serve

• Reserved carrot/parsnip pieces (optional, sliced)
• Chopped flat-leaf parsley
• Optional: slices of the poached chicken or beef shank on a separate platter

Step-by-Step Instructions

Step 1: Prep the meats and vegetables

Rinse the chicken and beef bones under cold running water to remove any blood or bone dust. Trim away visible clots or excess skin. Optionally, soak beef marrow bones in cold water for 20 minutes and drain for an even cleaner start.

Halve the onion (leave the papery skins on). For extra color, place the cut sides of the onion in a dry skillet over medium-high heat until deeply browned, 3–5 minutes. Cut the carrots, parsnips, and celeriac into large chunks. Clean the leek thoroughly and cut into large pieces. Tie the parsley stems with kitchen twine and set the leaves aside.

Step 2: Start cold and skim thoroughly

Place the chicken and beef bones in a large stockpot (8–10 quart / 7.5–9.5 L). Add 4.5 liters cold water, ensuring everything is submerged by about 2–3 cm. Bring to a bare simmer over medium-low heat. As gray foam rises, reduce heat to low and skim continuously for 15–20 minutes until the surface looks clear. Avoid vigorous boiling at all times to keep the broth clear.

Step 3: Add aromatics and set a gentle simmer

Add the halved onion, carrots, parsnips, celeriac, leek, garlic, peppercorns, bay leaves, and the tied parsley stems. Adjust water if needed so ingredients are just covered. Return to a bare simmer at 82–88°C (180–190°F). Do not stir during cooking—stirring clouds the broth.

Step 4: Slow-simmer without boiling (3–3.5 hours)

Let the broth gently tick over with only occasional lazy bubbles for 3–3.5 hours, uncovered or partially covered. If the level drops, top up with hot water to keep ingredients submerged. Skim any fat or scum that collects on the surface. After about 2–2.5 hours, remove the vegetables if they are tender to prevent them from breaking down; keep aside if you plan to serve a few slices in the bowls.

Step 5: Salt, settle, and strain crystal-clear

In the final hour, season lightly with 2–2.5 teaspoons salt (you will fine-tune later). When the meats are tender and the broth tastes full and balanced, remove from heat and let the pot stand undisturbed for 10 minutes so particles settle. Ladle the broth through a fine-mesh sieve lined with damp cheesecloth into a clean pot. Reserve the carrots/parsnips for serving if desired; discard peppercorns and bay leaves. Skim surface fat with a spoon or chill the broth until the fat solidifies and remove it in one piece.

Step 6: Cook the csigatészta separately

Bring 2 liters of water to a boil and salt it with 1 tablespoon salt. Cook csigatészta 5–7 minutes until al dente (check the package). Drain and briefly rinse under hot water to remove surface starch, which keeps the soup clear. Toss with a ladle of hot broth (or 1 teaspoon neutral oil) so the noodles don’t stick while you finish.

Step 7: Season and serve like Sunday

Bring the strained broth back to a gentle simmer. Taste and adjust salt. Warm your soup bowls. Add a scoop of csigatészta to each bowl, tuck in a few carrot slices, and ladle the shimmering golden broth over the top. Finish with chopped parsley leaves. If you like, serve the poached meats and remaining vegetables on a separate platter for a true Hungarian Sunday spread.

Pro Tips

• Clarity is king: keep the heat low so the surface barely moves. A simmer plate or diffuser helps.
• Color boost the classic way: char the onion halves and keep the skins on for a warm golden hue.
• Don’t stir the pot. Agitation emulsifies fat and clouds the broth.
• Cook noodles separately and rinse briefly; starch in the main pot will make the broth hazy.
• Need ultra-clear broth? Chill and decant, or clarify with a classic egg-white raft before the final strain.

Variations

• All-chicken húsleves: Use 1.8 kg chicken parts, omit beef. Simmer 2.5–3 hours for a lighter, delicate broth.
• Beef-forward: Use 1.5 kg beef shank and marrow bones, plus an extra carrot. Simmer 4–5 hours for deeper flavor.
• Faster pressure cooker: 45 minutes at high pressure + natural release (about 20 minutes). Flavor is rich but broth will be less clear than the traditional simmer.

Storage & Make-Ahead

Cool broth quickly and refrigerate up to 5 days; freeze up to 3 months. The fat cap protects flavor—remove it before reheating if you prefer a leaner bowl. Always store noodles separately (refrigerate up to 3 days); refresh briefly in hot broth before serving. Reheat broth gently to a bare simmer—never a rolling boil—to preserve clarity.

Nutrition (per serving)

Approximate for 1 bowl (about 1.5 cups broth + 25 g dry noodles): 180 calories; 10 g protein; 5 g fat; 20 g carbohydrates; 1 g fiber; 650 mg sodium. Values will vary with trimming, salting, and defatting.