This traditional Hungarian chicken soup, known as Csirkeleves, is the ultimate comfort food. It features a crystal-clear, golden broth built from slow-simmering a whole hen or chicken with aromatic vegetables like parsley root, celery, and onions studded with cloves. The result is a deeply flavorful, savory liquid that is both light and satisfying. Perfect for cold winter days, this hearty yet elegant soup serves as a perfect starter or light meal. It is simple to prepare with pantry staples, offering a warm, home-style taste that feels nurturing and familiar. Ideal for sharing with family or enjoying as a soothing solo meal.
Hungarian Chicken Soup (Csirkeleves Or (Tyuk
Description
This traditional Hungarian chicken soup, known as Csirkeleves, is the ultimate comfort food. It features a crystal-clear, golden broth built from slow-simmering a whole hen or chicken with aromatic vegetables like parsley root, celery, and onions studded with cloves. The result is a deeply flavorful, savory liquid that is both light and satisfying. Perfect for cold winter days, this hearty yet elegant soup serves as a perfect starter or light meal. It is simple to prepare with pantry staples, offering a warm, home-style taste that feels nurturing and familiar. Ideal for sharing with family or enjoying as a soothing solo meal.Ingredients
Directions
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Place the hen or chicken into a large stockpot and cover with the 4 quarts of cold water.
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Bring the pot to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
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Skim off any foam or impurities that rise to the surface during the first 15 minutes of simmering.
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Add the carrots, parsley root, onions with cloves, celery ribs, and whole tomato to the pot.
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Simmer the soup uncovered for about 1.5 to 2 hours, skimming occasionally, until the chicken is tender and the broth is clear.
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Remove the chicken and vegetables from the pot and set aside to cool slightly.
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Strain the broth through a fine-mesh sieve into a clean pot or bowl to ensure clarity.
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Shred the meat from the chicken bones, discarding the skin and bones.
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Return the shredded chicken to the strained broth.
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Season the soup with salt, fresh ground black pepper, and mace, adjusting to taste.
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Heat the soup gently without boiling and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the clearest broth, avoid boiling the soup; keep it at a very gentle simmer.
The clove-studded onions provide a subtle aromatic depth characteristic of traditional European broths.
Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
If using a younger chicken, the cooking time may be reduced to 45-60 minutes.
This broth is often served with egg noodles (nokedli) added just before serving, though they are not listed in this specific ingredient list.
