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ian chicken soup

Authentic Hungarian Chicken Soup Recipe

Are you looking for an authentic Hungarian chicken soup recipe? What about a healthy chicken soup recipe from a local? One of the most delicious recipes for sunday lunch and cozy days.
Prep Time 10 mins
Cook Time 50 mins
Course Soup
Cuisine Hungarian
Servings 4 servings


  • 2 medium Carrots
  • 1 large Onion
  • 4 cloves Garlic
  • 1 medium Celery
  • 200 g Chicken tights
  • 200 g Chicken/Vegetable Broth
  • Salt, Pepper
  • fresh Parsley


  • First step on making an authentic Hungarian chicken soup recipe is peeling the vegetables. You should peel the carrots first, the onion, the garlic, and the celery. These would be the first things you'll have to place in a deep bowl.
  • Chop everything in bigger pieces so you can remove them easier once the soup is ready. So the carrots in 2-4 pieces, the onion in two, and the celery as well, depending on how big it is, just chop it in 2-4 chunks.
  • Put then 2 tbs of olive oil (or it's even more authentic with sunflower oil) into the deep pot, heat it up and place the carrots and the celery in first.
  • You'll basically have to toast them in the oil on the lowest heat so they won't burn. Make sure to turn around the carrots time to time. By cooking them in oil like this, the beta carrotine will ge released from the carrots and this will give you that golden color we spoke about. Usually about 5-6 minutes are enough.
  • Once you're ready with the previous step, add the chicken and the onion in the pot and stir them all time to time until the chicken gets white. Keep the heat low at this point still. Once you see the chicken is white on all sides, add the garlic, 1/2 tsp of salt and 1/4 tsp of black pepper.
  • If you're not using enough vegetables, the taste of the soup won't be strong enough, and this goes also for the chicken. Then best Hungarian chicken soup recipe is always made with old hen, since their meat has a stronger taste. To fix any issues with the taste, you can use vegetable or chicken broth and cook it half-half with broth and water.
  • Once you added the water, or the broth and the water, turn up the heat to medium, and bring it to boil. Once it's boiling, turn off the heat again, put a lid on the pot and leave it to cook for about an hour.
  • Add more water if you feel that the liquid is not enough, taste and season it more with salt and pepper if needed. If you've got dried vegetable mix spice, you can use that too. Nothing spicy though!
  • At this point, you can do two things with the chicken soup. You should remove the chicken and the vegetables too. If you want to serve a soup with vegetables, you should chop all the vegetables and the chicken into tiny pieces, and put them back into the soup.
  • If you want to do a Hungarian chicken and dumpling recipe, you shouldn't add back the vegetables at all, and that goes the same if you want to make the authentic chicken soup with just the skinny pasta (vermicelli or noodles).
  • If you add the vegetables back in the soup, you can also add other things like peas, that will be ready after cooking them a few minutes in the soup. Also, if you go for the "no vegetable" chicken soup, you can use the vegetables to make a salad de boeuf for example. That's what we always do, since we prefer the no vegetable version for this soup.
  • Once you if it's going to be a veggie or no-veggie chicken soup, if you want to do it with dumplings, you have to follow the dumplings instructions in this article. If you prefer pasta, you just have to add the pasta in the soup and cook it until it gets soft. Chop and add some fresh parsley to it before serving!
Keyword chicken soup