Hungarian Garden Vegetable Chicken Soup
Source of Recipe
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15 servings
3-1/2 - to 4-1/2-pound whole chicken
6 cans (133/4 ounces each)
chicken broth
1 large onion, chopped
1 bunch scallions, white and light green parts only, sliced
2 large carrots, thinly sliced
2 stalks celery, thinly sliced
4 or 5 parsnips, thinly sliced
1 medium-size zucchini, thinly sliced
1-1/2 cups chopped green cabbage
2 medium-size tomatoes, peeled, seeded, and finely diced
1/4 cup minced fresh parsley (or 2 tablespoons dried)
1 tablespoon minced fresh dill (or 1 teaspoon dried)
1 teaspoon freshly ground black pepper
1 tablespoon Hungarian paprika
1 cup uncooked fine egg noodles
Place the chicken in a large pot and pour the broth over it, adding water if necessary to cover the chicken completely. Cover the pot and bring to a boil. Lower the heat and simmer until the chicken is tender, about 1 hour. Remove the chicken from the pot and refrigerate it and the broth, preferably overnight.
Skim the top layer of fat off the broth. Remove the chicken from the bones, shred, and add to the broth. Add the onion, scallions, carrots, celery, parsnips, zucchini, cabbage, tomatoes, parsley, dill, pepper, and paprika. Bring to a boil, lower the heat, partially cover, and simmer until the vegetables are just tender, about 30 minutes. Add the noodles and cook until tender, about 5 minutes.
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