Hungarian Chicken Soup
Ingredients
- 1 chicken weighing 2 1/4 lbs
- 3 pt water
- Bunch flat-leaved parsley
- 1 tsp salt
- 2 cooking tart apples
- 1 tsp honey
- 1 tbsp oatmeal
- 1 egg yolk
Instructions
- Wash the chicken, cut into 8 pieces and bring to the boil in the water.
- Reduce heat so that stock barely simmers, continually skimming off any scum that forms during the first 30 minutes.
- Rinse and dry the parsley, then chop the leaves and put to one side, covered.
- Add the parsley stalks with the salt to the stock and simmer for 50 minutes longer.
- Peel and quarter the apples, remove core and cut into thin slices before cooking gently in a covered saucepan with 4 tbsp water and the honey until they are just soft.
- Remove parsley stalks and chicken pieces from stock, separate the meat from the skin and bones and chop it.
- Toast the oatmeal to a light brown, stir into the soured cream and add to the stock. Simmer for 5 minutes more.
- Add the cubed chicken and apple slices to the soup and reheat, then remove from the heat.
- Whisk the egg yolk with 2 tbsp of the hot soup and use this to thicken the soup, before sprinkling with the chopped parsley.
Calories: 479 kcal
Carbohydrates: 15 g
Protein: 36 g
Fat: 30g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 192 mg
Sodium: 736 mg
Potassium: 466 mg
Fiber: 2 g
Sugar: 11 g
Vitamin A: 381 IU
Vitamin C: 7 mg
Calcium: 44 mg
Iron: 2 mg