Újházi tyúkhúsleves (Újházi's chicken soup) (HC)

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Újházi was an early 20th century actor at the National Theatre in Budapest and this is his recipe for chicken soup with vegetables is named after him.

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Újházi tyúkhúsleves (Újházi's chicken soup) (HC)
Újházi tyúkhúsleves
Servings:Serves 6
Calories per serving:519
Ready in:2 hours 20 minutes
Prep. time:20 minutes
Cook time:2 hours
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:5th August 2013

Best recipe review



I think that's what Tim would say!



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Pluck and dress a fowl, don't forget to remove the Parson's nose
  2. Dismember at the joints and give a a good boil.
  3. Pour off the water, wash the meat well in cold water.
  4. Put it onto boil again in fresh water and let it simmer gently.
  5. Remove the scum carefully as it rises.
  6. Meanwhile take two nice heads of celery, one carrot, one parsnip and some champignon mushrooms and cut them in longish thin pieces.
  7. When the fowl is half cooked add these vegetables and some salt.
  8. Put parsley, peppercorns and some ginger into a linen muslin bag a and put the bag into the soup.
  9. Cook till the meat is quite tender.
  10. Meanwhile make some noodle dough, cut it into very fine noodles, drop these into boiling water to which some salt has been added.
  11. When they rise to the surface strain them, and when the meat is quite tender dish the soup together with the meat and noodles.

Chef's notes

Substitute fine, flat pasta for the noodles if you do not wish to make your own. Also use chicken stock for a stronger flavour. Add half a small cabbage and a few runner beans if you wish. --JuliaBalbilla 11:13, 9 January 2009 (UTC)

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