Hungarian Chicken Vegetable Soup

I wish I could take credit for this recipe because it is so good but it was a prizewinning recipe from the 1992 Old Farmer’s Almanac Recipe contest. It makes 15 to 20 servings and freezes very well. In fact we just had some for lunch from a batch I made and froze in November 2010.

1 whole Chicken (3 1/2 to 4 1/2 pounds)

11 cups low sodium or homemade Chicken Broth

1 large Onion, chopped

1 bunch Green Onions, chopped

2 large Carrots, peeled and thin sliced

2 ribs of Celery, trimmed and thin sliced

2 cups White Cabbage, chopped

2 medium Tomatoes, skinned, seeded, and diced

1/4 cup fresh Parsley, chopped or 2 tablespoons dried

1 tablespoon fresh Dill Weed, minced or 1 teaspoon dried

 Sea Salt and Pepper to taste

1 tablespoon Hungarian Paprika

Rinse chicken and place in large soup pot. Add broth to the pot and add enough water to cover chicken. Cover, bring to a boil, then reduce heat and simmer until chicken in tender at least 1 hour.  Remove the chicken from the pot and allow to cool in order to take the meat from the bones.  I don’t skim the chicken fat from the broth but the original recipe suggests it.  I freeze the bones to make more chicken broth and I give the skin to the doggies as a treat. Dice the meat and return to the soup pot. Add in all remaining ingredients and simmer for 30 minutes or until vegetables are tender.  Serve with crusty bread.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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