Csirkehusleves (Chicken Noodle Soup)



Szia, everyone!

So, chances are you’ve had a cold recently, or maybe you’re currently sitting on the couch right now with slippers and blanket while you sip tea, bored out of your mind, dribbling, sniffling, coughing, and looking for anything to distract you from your fever and headache.

Good thing I have this delicious Hungarian chicken noodle soup recipe for you 😉

Chicken noodle soup: the mythical comfort food full of gypsy magic that makes colds disappear. What gypsy recipe is better than a Hungarian recipe? No recipe, none.

Serves about four people

2 TB Olive Oil
1 lb. Chopped Chicken Breast
Salt and Pepper to taste
1 c. Diced Yellow Onion
1 TB Hungarian Paprika
1 c. Chopped Carrot
1 c. Chopped Celery
1/2 c. Diced Leek
1/2 tsp. Garlic Powder
Salt and Pepper to taste
4 c. Chicken Broth
1/4 c. Soup Pasta of your choice

  1. In a pot, heat the olive oil on medium heat. Add the chopped chicken breast, cover, and cook through.
  2. Salt and pepper the chicken to taste. Transfer chicken to a bowl and set aside. Keep the juices from the chicken in the pot.
  3. In the still-hot juices, cook the diced onion on medium heat, covered. Cook until they are soft and transparent.
  4. Uncover and add the Hungarian paprika and stir together rapidly, so the paprika doesn’t burn.
  5. Add carrots and celery to the pot. Continue cooking, covered, on medium heat, stirring occasionally, until the veggies are soft, but not completely soft.
  6. Add leeks, garlic powder, salt and pepper to the pot. Stir everything together.
  7. Pour the chicken broth into the pot. Stir everything together, and continue cooking about 25 minutes.
  8. Return the chicken breast to the soup. Add 1/4 c. of your favorite soup pasta. I chose Coccioline, which are like tiny shells. Nokedli would make this Hungarian soup truly authentic!

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