Újházy Chicken Soup – Hungarian Recipes

This undeniably iconic Hungarian dish has been around since at least the late 19th century, when it inspired writers and poets with its heartiness, fragrance and flavour.  With a little patience, it can be made with ease even at home.


  • Half a hen
  • 200 g carrots
  • 200 g parsley root
  • 200 g celeriac
  • 1 onion
  • 1 clove garlic
  • ½ bunch parsley
  • 6 button mushrooms
  • 30 g peppercorns
  • a pinch of saffron
  • salt


Thoroughly clean and dress the hen.  Peel the vegetables and cut into largish pieces.  Fill a large soup pot with cold water, add all the ingredients, including the spices, and bring to a boil.  Once the soup has begun to cook, skim the foam from the surface, then reduce the heat and simmer until done.  Allow to stand a little, then strain.  Cut the meat and vegetables into strips.  When serving, enrich with boiled peas and vermicelli.

This soup cannot be prepared quickly.  Give it time to achieve that golden colour and perfect flavour.  If making it with a whole hen, first put the hen on to simmer, adding the vegetables only later to prevent them from becoming mushy.


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