Recipe(tried): Real Hungarian Chicken Soup

This soup is named after a famous actor in Budapest, named Ede Ujhazy, and served at the equally famous restaurant daily at Gundel's. The restaurant is still active today, on the Budda side near the famous Chain Bridge.

REAL HUNGARIAN CHICKEN SOUP

1 (3-pound chicken), split or quartered (I like to remove the skin).
1 pond of chicken wings, or backs and necks with gizzards, hearts, etc (optional)
2 carrots
2 parsnips or whit turnips
2 small kohlrabies, if available
1 leek (medium)
1 medium onion
2 leafy halves of celery stalk
2 sprigs of parsley
1 clove of garlic
6 peppercorns
1 1/4 cups of fine egg noodles, uncooked

Wash and clean the chicken pieces, and place in a large heavy bottomed pot. Clean the vegetables, cut up the carrots, or turnips, and kohlrabies, and lay the with the leek, onion, celery, and parsley on top of chicken. Add the garlic, peppercorns, and salt, add enough water to cover. Slowly bring to simmer, cover partially, and simmer until the chicken is tender--about 1 hour.

Place a sieve in a large bowl, and pour the soup through. Set the broth aside and let it cool. Discard the celery, parsley, garlic, and peppercorns, as well as any loose chicken bones, or skin.

Degrease the broth, and correct the seasoning. Return the vegetables, and meat and bring back to simmer. When the soup returns to simmer, add the noodles. Continue simmering until the noodles are done. Serve as soon as possible. I like to use a couple sprigs off dill, close to the end.

enjoy.

Tibi