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Hot chicken soup with vegetables and vermicelli
Chicken soup served with fresh vegetables, vermicelli noodles, and parsley.

Classic chicken soup

Author: Flavelo
Recipes Soups
The queen of Sunday lunches, often called 'Jewish penicillin'. Good chicken soup is a game of patience: flavours, collagen, and minerals are released slowly from the meat started in cold water and simmered gently. If it boils vigorously, it becomes cloudy; if the surface just trembles, it will be a crystal-clear, golden essence.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 2 hrs 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large soup pot (min. 5 litres)
  • Sieve or fine mesh strainer
  • Ladle
  • Chopping board

Allergen Information

⚠️ Celery
⚠️ Gluten (if served with noodles)

Instructions

1 ✓

Wash the meat, place it in the pot, and cover with cold water. Begin heating on a low setting.

Tip: Starting with cold water helps extract flavours and nutrients from the meat into the stock [extraction].
2 ✓

When it comes to the boil, carefully skim off the grey foam forming on top using a sieve.

Tip: This is coagulated protein; if left in, the soup will become cloudy.
3 ✓

Add the salt, peppercorns, the washed onion with its skin on, and the garlic. Reduce the heat to the absolute minimum so it just barely shimmers.

Tip: The onion skin gives the soup a beautiful golden yellow colour.
4 ✓

After about 1 hour, add the cleaned vegetables, left whole or in large chunks. Continue to simmer slowly until everything is tender (approx. another 1-1.5 hours).

Tip: Vegetables require less time than meat.
5 ✓

When ready, let it rest for 10 minutes, then strain carefully. Serve the vegetables and meat separately, and the soup with vermicelli noodles.

Tip: During resting, the remaining sediment settles to the bottom.

Recipe FAQ

Why did it turn cloudy?
It boiled too hard. Meat soup must only simmer gently!
When should I add the vegetables?
About halfway through cooking, or after you've skimmed the foam, otherwise they will turn to mush before the meat is tender.

Ingredients

  • 1 kg Mixed chicken parts (carcass, wings, neck, giblets)
  • 3 pcs Carrots
  • 2 pcs Parsnips
  • 0.5 pc Celeriac
  • 1 head Onion (with skin on)
  • 2 cloves Garlic
  • 1 tbsp Salt (to taste)
  • 10 grains Whole black peppercorns
  • 1 bunch Fresh parsley
  • 2.5 litres Cold water