Újházi Tyúkhúsleves: Újházi’s Hungarian Chicken Soup
Újházi Tyúkhúsleves: Újházi’s Hungarian Chicken Soup
The Story Behind the Soup
Újházi tyúkhúsleves is named after Ede Újházi, a famous actor from the late 19th century who was a regular at Budapest’s most renowned restaurants. Legend has it that Újházi, a passionate gourmet, inspired chefs to create a chicken soup that was richer, heartier, and more colorful than any before. He insisted on using old hens for their deep flavor and a bounty of vegetables for both taste and beauty. The result? A soup so beloved that it became a staple of Hungarian celebrations.
Ingredients
- 1 whole chicken (about 1.5 kg), preferably free-range or an old hen for deeper flavor
- 4 carrots
- 2 parsnips
- 1/4 celeriac (celery root)
- 200 g (1 cup) green peas (fresh or frozen)
- 100 g (3.5 oz) button mushrooms
- 100 g (3.5 oz) savoy cabbage
- 100 g (3.5 oz) cauliflower florets
- 1 onion
- 2 cloves garlic
- 1 bell pepper
- 1 tomato
- 100 g (3.5 oz) angel hair pasta (cérnametélt) or fine egg noodles
- 1 bunch fresh parsley
- Salt and black pepper to taste
- 1/4 teaspoon turmeric (for color, optional)
- Water (about 3–3.5 liters)
Instructions
- Prepare the Chicken and Broth:
Place the cleaned chicken in a large soup pot. Cover with cold water (about 3–3.5 liters). Bring to a gentle boil over medium heat. As the water heats, skim off any foam that rises to the surface—this is the secret to a clear, golden broth. - Add the Vegetables:
Peel and cut the carrots, parsnips, celeriac, and cauliflower into large pieces. Add these, along with the whole onion (peeled), garlic, bell pepper, tomato, and savoy cabbage, to the pot. Season with salt, black pepper, and turmeric for a beautiful color. - Simmer Slowly:
Reduce the heat to low and let the soup simmer gently, uncovered, for at least 90 minutes (or up to 2 hours if using an old hen). The slower and longer you cook, the richer the flavor. Avoid boiling, as this can make the soup cloudy. - Remove Chicken and Large Vegetables:
When the chicken is fork-tender, carefully remove it from the pot. Remove the large vegetables (onion, cabbage, bell pepper, tomato) with a slotted spoon and discard or set aside for another use. Strain the broth if you want it extra clear. - Add Peas and Mushrooms:
Add the green peas and sliced mushrooms to the simmering broth. Cook for another 10 minutes until just tender. - Prepare the Noodles:
In a separate pot, cook the angel hair pasta or fine egg noodles according to package instructions. Drain and set aside. - Shred the Chicken:
Remove the skin and bones from the chicken. Cut or shred the meat into bite-sized pieces. - Serve:
In each bowl, place a portion of noodles, some chicken meat, and a generous ladle of broth with vegetables. Sprinkle with freshly chopped parsley. Serve immediately, ideally with crusty bread on the side.
Tips for the perfect Újházi tyúkhúsleves
- Use an Old Hen: The traditional recipe calls for a mature hen, which gives the broth a richer, deeper flavor. If unavailable, a good-quality free-range chicken works well.
- Clear Broth: Always skim the foam and avoid boiling. Gentle simmering is key to a clear, golden soup16.
- Vegetable Variety: Don’t be shy with the vegetables—savoy cabbage, cauliflower, green peas, and mushrooms are all classic additions.
- Noodle Choice: Homemade cérnametélt (fine egg noodles) are traditional, but any fine pasta will do.
- Make Ahead: The soup tastes even better the next day, as the flavors meld and deepen overnight.
Why We Love It
Újházi tyúkhúsleves is more than just a soup—it’s a celebration of Hungarian hospitality, a dish that brings families together, and a taste of history in every spoonful. Whether you serve it at a festive gathering or a cozy Sunday lunch, this golden chicken soup is sure to warm both body and soul.
Have you tried Újházi tyúkhúsleves? Share your family’s twist or favorite memory in the comments below!