Újházy Chicken Soup with Egg Noodles and Parsley

Why You’ll Love This Recipe

• Classic Hungarian comfort: crystal-clear, aromatic broth with delicate noodles.
• Bright, tender vegetables that keep their color and bite.
• Foolproof method for clarity and depth without complicated techniques.
• Great for make-ahead; components store beautifully for quick meals.

Grocery List

• Produce: 1 large onion, 3 garlic cloves, 3 carrots, 2 parsnips, 1 small celery root (celeriac), 1 bunch flat-leaf parsley, 1 cup frozen peas
• Dairy: None required
• Pantry: Whole chicken (1.6–1.8 kg), thin egg noodles (cérnametélt), bay leaves, whole black peppercorns, kosher or sea salt

Full Ingredients

For the golden chicken broth

• 1 whole stewing chicken (preferred) or whole chicken, 1.6–1.8 kg (3.5–4 lb)
• 3 L cold water (about 12 cups)
• 1 large onion, halved (leave skin on for a deeper golden hue, optional)
• 3 garlic cloves, lightly smashed
• 2 bay leaves
• 12 whole black peppercorns
• 2 tsp kosher salt (to start; you will adjust to taste later)
• Optional: parsley stems from 1 small bunch, tied with kitchen twine

Finishing vegetables and seasoning

• 3 medium carrots (about 300 g), peeled and sliced into 5 mm coins
• 2 medium parsnips (about 200 g), peeled and sliced into 5 mm coins
• Celery root (celeriac), 300 g, peeled and cut into 1 cm dice
• Frozen peas, 1 cup (150 g)
• Fine salt, to taste (about 1–1.5 tsp more, as needed)
• Freshly ground black pepper, to taste

Noodles and garnish

• Thin egg noodles (cérnametélt), 200 g (7 oz)
• Flat-leaf parsley, 2–3 tbsp, finely chopped

Step-by-Step Instructions

Step 1: Start cold for a clear broth

Place the whole chicken in a large, heavy pot (7–8 L). Cover with 3 L cold water. Starting from cold water helps extract flavor gently and keeps the broth clear. Set over medium heat and slowly bring just to a simmer. Do not let it boil.

Step 2: Skim thoroughly, then add aromatics

As the water approaches a simmer, gray foam will rise. Skim it off with a ladle until the surface looks mostly clear. Add the onion, garlic, bay leaves, peppercorns, 2 tsp kosher salt, and optional tied parsley stems. Reduce heat to maintain a bare simmer—tiny, lazy bubbles—about 190–195°F (88–90°C). Avoid boiling, which clouds the soup.

Step 3: Simmer low and slow

Cook uncovered for 90–120 minutes, skimming occasionally. The chicken is done when the legs are very tender and wiggle easily. Resist stirring; movement emulsifies fat into the broth and reduces clarity.

Step 4: Strain the broth and pick the meat

Lift the chicken onto a tray to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth (or a clean kitchen towel) into a clean pot. Skim off surface fat with a spoon; or chill the pot 15 minutes to help the fat solidify for easy removal. Taste and lightly adjust salt—you will fine-tune after the vegetables cook.

Remove and discard skin and bones. Shred the chicken meat into bite-size pieces; keep warm.

Step 5: Cook the vegetables to tender but bright

Bring the clear broth back to a gentle simmer. Add the sliced carrots, parsnips, and diced celery root. Cook 10–12 minutes until just tender but not mushy. Add the peas for the final 2–3 minutes. Taste and adjust seasoning with salt and a pinch of freshly ground black pepper.

Step 6: Cook the noodles separately

Bring a separate pot of well-salted water to a rolling boil (212°F / 100°C). Add the cérnametélt and cook until just tender: 2–3 minutes for fresh, 4–5 minutes for dried (check the package). Drain. For the clearest soup, rinse briefly under hot water to remove excess starch, then toss with a ladleful of hot broth to keep the strands from sticking.

Step 7: Assemble and serve

Divide noodles among warmed soup bowls. Add a handful of shredded chicken to each. Ladle in the steaming broth with its carrots, parsnips, celery root, and peas. Finish with a generous sprinkle of chopped parsley. Serve immediately while piping hot.

Pro Tips

• Clarity is king: keep the pot at a bare simmer and skim often; never let it boil vigorously.
• For a naturally golden hue, leave the onion skin on. It adds color without clouding.
• A stewing hen (older chicken) makes the most flavorful, gelatin-rich broth; if using a young chicken, add 2–3 extra wings.
• Cook noodles separately and add to bowls, not the pot—this keeps the broth clear and the noodles perfectly al dente.
• To degrease further, chill the strained broth; lift off the solid fat, then rewarm to finish.

Variations

• Classic dumplings: Replace noodles with Hungarian semolina dumplings (grízgaluska) for a traditional twist.
• Vegetable swap: Add small batons of kohlrabi or a few celery stalks, keeping total veg volume similar so the broth stays balanced.
• Pressure cooker: Cook the chicken, aromatics, and water at high pressure for 25 minutes; natural release 15 minutes. Strain, then proceed with vegetables and noodles on the stovetop.

Storage & Make-Ahead

Refrigerate broth, chicken, vegetables, and noodles in separate containers for up to 4 days. The broth also freezes well for up to 3 months; thaw overnight in the fridge. Reheat broth gently to a simmer, warm the chicken and vegetables in the broth, and cook fresh noodles for the best texture. If noodles were stored, refresh briefly in hot broth before serving.

Nutrition (per serving)

Approximate values: 380 kcal; 28 g protein; 28 g carbohydrates; 14 g fat; 4 g fiber; 980 mg sodium (varies with salt). Based on 6 servings.