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{{#seo:
|title=Újházi tyúkhúsleves Újházi's chicken soup) HC) Hungarian recipe
|titlemode=replace
|keywords=#noodles #soup #celery #carrot #boil #vegetables #parsnip #boiling #peppercorns #cabbage #unusualrecipes
|hashtagrev=032020
|description=Ujhazi 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
}}
Újházi was an early 20th century actor at the National Theatre in Budapest and this is his recipe for [[Chicken|chicken]] [[Soup|soup]] with [[Vegetables|vegetables]] is named after him.
{{Template:HC recipes}}
{{recipesummary
|TotalCalories = 3114
|PortionCalories = 519
|DatePublished=5th August 2013
|Author=JuliaBalbilla
|ImageComment = Újházi tyúkhúsleves
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 2 hours 20 minutes
|PrepTime = 20 minutes
|CookTime = 2 hours
|Image = [[Image:Újházi tyúkhúsleves recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Maygarlicious!''

4/5

I think that's what Tim would say!

 [[User:NonLoggedInUser|NonLoggedInUser]] 
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{{RecipeIngredients
| 1.8kg large whole chicken
| 2 heads of [[Celery|celery]]
| 1 [[Carrot|carrot]]
| 1 [[Parsnip|parsnip]]
| 150g [[Champignon mushrooms]]
| [[Salt]], [[Peppercorns|peppercorns]]
| [[Parsley]], [[Ginger|ginger]]
}}
===Method===

{{RecipeMethod
| [[Pluck]] and dress a fowl, don't forget to remove the [[Parson's nose]]
| Dismember at the joints and give a a good [[Boil|boil]].
| Pour off the water, wash the [[Meat|meat]] well in cold water.
| Put it onto [[Boil|boil]] again in fresh water and let it [[Simmer|simmer]] gently.
| Remove the scum carefully as it rises.
| Meanwhile take two nice heads of [[Celery|celery]], one [[Carrot|carrot]], one [[Parsnip|parsnip]] and some champignon [[Mushrooms|mushrooms]] and cut them in longish thin pieces.
| When the fowl is half cooked add these [[Vegetables|vegetables]] and some [[Salt|salt]].
| Put parsley, peppercorns and some ginger into a linen [[muslin]] bag a and put the bag into the soup.
| Cook till the [[Meat|meat]] is quite tender.
| Meanwhile make some [[Noodle dough|noodle dough]], cut it into very fine [[Noodles|noodles]], drop these into [[Boiling|boiling]] water to which some [[Salt|salt]] has been added.
| When they rise to the surface strain them, and when the [[Meat|meat]] is quite tender dish the [[Soup|soup]] together with the [[Meat|meat]] and [[Noodles|noodles]].
}}
===Chef's notes===
Substitute fine, flat [[Pasta|pasta]] for the [[Noodles|noodles]] if you do not wish to make your own. Also use [[Chicken stock|chicken stock]] for a stronger flavour. Add half a small [[cabbage]] and a few [[runner beans]] if you wish. --[[User:JuliaBalbilla|JuliaBalbilla]] 11:13, 9 January 2009 (UTC)
{{RecipeLine}}
[[Category:Recipes|Chicken soup]]
[[Category:Historic recipes|Chicken soup]]
[[Category:Hungarian recipes|Chicken soup]]
[[Category:Poultry recipes|Chicken soup]]
[[Category:Soup and stock recipes|Chicken soup]]
[[Category:Starters|Chicken soup]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/noodles|#noodles]] [[Special:Search/soup|#soup]] [[Special:Search/celery|#celery]] [[Special:Search/carrot|#carrot]] [[Special:Search/boil|#boil]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/parsnip|#parsnip]] [[Special:Search/boiling|#boiling]] [[Special:Search/peppercorns|#peppercorns]] [[Special:Search/cabbage|#cabbage]] [[Special:Search/unusualrecipes|#unusualrecipes]]
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Újházi tyúkhúsleves (Újházi's chicken soup) (HC) - Revision history

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