Preparation
15 minutes
Cooking
50–60 minutes
Servings
4 people
Ingredients
For the soup
- 500 g chicken pieces
- 2 carrots, sliced
- 2 potatoes, cut into chunks
- 1 onion, peeled
- 1 celery stalk (optional)
- 1.5 liters water or chicken stock
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
- 1 teaspoon sweet Hungarian paprika (optional)
- Fresh parsley, chopped
For the semolina dumplings
- 1 egg
- 4–5 tablespoons semolina
- A pinch of salt
- 1 teaspoon oil (optional)
Instructions
Step 1: Prepare the broth
Place the chicken, onion, water or stock, salt, and pepper in a large pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, removing any foam from the surface.
Step 2: Add the vegetables
Add the carrots, potatoes, celery, and paprika if desired. Simmer gently for another 20–25 minutes, until the chicken and vegetables are tender.
Step 3: Make the dumplings
Beat the egg with salt and gradually mix in the semolina until a thick mixture forms. Let it rest for 5–10 minutes.
Step 4: Cook and serve
Gently drop small spoonfuls of dumpling mixture into the simmering soup. Cook for 8–12 minutes, until the dumplings are cooked through. Sprinkle with fresh parsley and serve hot.
Serving suggestion
Serve this delicious soup hot with fresh bread. For a more traditional Hungarian flavor, use sweet Hungarian paprika sparingly and allow the broth to simmer gently for a clear, golden finish.
Enjoy your homemade Hungarian chicken soup! 🍲