Hungarian Chicken Soup

Hungarian Chicken Soup

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Servings: 4
Calories: 479


  • 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


  • 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
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