Hungarian Chicken Noodle Soup

A Bowl of Warm Comfort for Cold Days

Hungarian chicken noodle soup (“tyúkhúsleves,” in Hungarian) is one of Hungary’s most cherished comfort foods. It is a simple soup, made with a few basic ingredients, however brings warmth and coziness to chilly winter days. It’s a go-to dish when you’re under the weather. In fact the healing effects of bone broth are very well known. Or just eat it when you want something comforting on a cold day.

Hungarian food has a high comfort factor at the best of times. But this soup is perhaps the most comforting thing you will find on a Hungarian table. Ask any Hungarian about Hungarian chicken noodle soup and they will likely tell you how great their grandmother’s version was. And they will tell you about the aroma of simmering chicken and vegetables from her kitchen on a cold afternoon. It’s filling enough just as it is. But it is always hard to resist the temptation to eat some nice crusty bread with it.

How to Make Hungarian Chicken Noodle Soup

This is a very simple and quick soup to make. And so you just need a few very simple ingredients. Some chicken, simple vegetables and noodles.

Sauté the Vegetables

Start by heating a small amount of oil or butter in a large pot over medium heat. Add the onions, carrots, and parsnips. Sauté the vegetables until they soften and release their aromas. This step enhances the flavours of the soup, giving it a slightly sweet and savory base.

Cook the Chicken

Once the vegetables are soft, add the chicken pieces to the pot. Pour in enough homemade chicken stock to cover the chicken and vegetables, then bring everything to a gentle simmer. 

Simmer Slowly

Once the soup reaches a simmer, lower the heat slightly and let it cook gently for about 20 minutes. This slow cooking allows the chicken to become tender and infuses the broth with rich flavors. You can skim off any foam that rises to the top for a clearer broth.

Remove and Shred the Chicken

After the chicken pieces are fully cooked and tender, carefully remove them from the pot. Let the chicken cool for a few minutes, so that you can shred the meat off the bones using two forks. Discard the bones, and set the shredded meat aside. This step allows the chicken to be evenly distributed in the soup for a satisfying bite every time.

Cook the Noodles

Add the noodles directly into the broth and cook them according to the package instructions. Cooking the noodles in the broth itself enhances their flavor and thickens the soup slightly. Thin egg noodles are traditional, but you can use any pasta you have on hand.

Finish the Soup

Once the noodles are done, return the shredded chicken to the pot and stir everything together. Taste the soup and season with salt and pepper as needed. A handful of fresh parsley added right before serving adds colour and freshness.

🇭🇺 Jó étvágyat!

Also Read

Looking for more classic Hungarian dishes? Check out these posts:

• Csikostokány – Hungarian Cowboy Stew with pork and sour cream.
• Töltött Paprika – Hungarian stuffed peppers
• Cold Sour Cherry Soup (Hidel Meggyleves) – a refreshing Hungarian cold fruit soup
• Hungarian Food – the Ultimate Guide

Or take a look at my full collection of Hungarian recipes for more Hungarian flavours.

Print Pin

Hungarian Chicken Noodle Soup

5 from 3 votes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

The classic Hungarian chicken noodle soup, perfect for cold days, cheering you up when you arent feeling well and any family occasion.

Equipment

• Chef Knife
• Cooking pot
• Measuring Jug

Ingredients

• 1 medium brown onion (finely chopped)
• 1 medium carrot (cut into small dice)
• 1 medium parsnip (quartered lengthways and sliced thinly)
• 1 tbsp parsley (finely chopped)
• 1 tsp salt
• 4 chicken legs thighs and drumsticks (separated and skin removed.)
• 150 grams fine egg noodles
• 1.5 litres chicken stock

Instructions 

• Sauté the vegetables and 1 tsp salt in a pan on a low heat until soft, then add the parsley and cook for a further 2-3 minutes.
• Add the chicken to the pan and cook for a minutes until the chicken pieces begin to colour. Then add the stock and bring to a simmer.
• Simmer gently for 20 minutes then remove the chicken from the broth and set aside to cool.
• Allow the broth to simmer gently for a further 10 minutes, then add the egg noodles and cook according to the packet instructions.
• Meanwhile, remove the bones from the chicken pieces and shred the chicken.
• Once the noodles are cooked, return the chicken to the pot, stir well. Adjust the seasoning to taste. Then serve, either on its own or with some bread.

Notes

Using an old hen instead of a young chicken can elevate the depth of flavor. If an old hen isn’t available, consider using bone-in, skin-on chicken thighs and legs for richness.