Heavenly Chicken Soup Hungarian Style Recipes

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JENNIE'S HEAVENLY SLOW COOKER CHICKEN



Jennie's Heavenly Slow Cooker Chicken image

This is the best chicken slow cooker recipe ever, and I've tried a lot of them. I can't remember where I originally got it from; my version has been tweaked a little. I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.

Provided by Jennie Hood Flynn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h5m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
½ cup dry white wine
4 skinless, boneless chicken breast halves

Steps:

  • Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 13 g, Cholesterol 133.3 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26 g, SaturatedFat 17.6 g, Sodium 1671.6 mg, Sugar 7 g

HEAVENLY CHICKEN SOUP, HUNGARIAN STYLE



Heavenly Chicken Soup, Hungarian Style image

This unique and delicious recipe for chicken soup was passed on to me by my husband's sister. They are a Hungarian family, and this is an old family recipe. As my husband always says, this soup is to die for. The most interesting part of this recipe is that a lot of the vegetables go into the pot whole, but by the end of the...

Provided by Jane Manna

Categories     Chicken Soups

Number Of Ingredients 13

1 whole cut up chicken
4 - 5 carrots, cut into pieces approximately 4 inches long
4 - 5 celery stalks, cut into pieces approximately 4 inches long
1 whole onion (only remove most outer skin) (do not cut! it goes into the pot whole!)
1 or 2 whole cloves garlic
1 whole tomato (do not cut! it goes into the pot whole!)
1 whole potato (do not cut! it goes into the pot whole!)
1 core of cabbage (set aside outer leaves. use core only)
1/2 to 3/4 parsley root or parsnip cut into large pieces
1 whole green pepper (do not cut! it goes into the pot whole!)
1 bunch of parsley tied together w/white thread
1 Tbsp tablespooon whole black pepper corns
salt to taste

Steps:

  • 1. Cover chicken in very large stock pot with water. Slowly bring to a simmer. Remove scum from top. DO NOT ALLOW IT TO BOIL!
  • 2. When it begins to simmer and all the scum is removed, add the vegetables, approximately 1 tablespoon of whole black pepper and salt.
  • 3. Simmer, being careful not to boil, until the chicken and carrots are tender.
  • 4. Allow everything to cool. Remove everything from the broth. Set chicken aside. Remove a few pieces of carrot to garnish the soup if you'd like. Squeeze juices from any remaining vegetables through a fine sieve back into the broth. Discard what is left of the vegetables.
  • 5. Broth can be served with any kind of small noodles and parsley sprinkled on top. Crushed red pepper is also good if you like it hot/spicy.
  • 6. I added a small amount of shredded chicken back into the broth. The rest of the chicken makes a good chicken salad, chicken casserole, etc.

HUNGARIAN CHICKEN SOUP



Hungarian Chicken Soup image

My Mom, made the greatest chicken soup. Unfortunately she didn't stay with us for long, so I didn't have time to learn from her. It took me years to bring it to perfection. Now I can say that it is "something like" my Mom's was. You can also make it with rooster, but in that case, two thighs, and a half of breast is enough. Enjoy!

Provided by bagiem

Categories     Clear Soup

Time 4h45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 whole chicken
salt
peppercorn
Accent seasoning
water
8 pieces carrots
2 white carrots
1 celery root
1 kohlrabi
1 small onion
1 tomatoes
3 garlic cloves
1 small potato
1 paprika, with no stem
thin noodles

Steps:

  • Cut the chicken in pieces, wash, then scrub with Accent then place the pieces in bottom of a large, deep saucepan or pressure cooker. I prefer saucepan.
  • Fill the pan or pressure cooker with water,( leave space for vegs! ) and cook slowly on low heat. The soup will get frothy while cooking, you have to take it off from the top with a spoon pretty often. If you don't, your soup will not be clear.
  • Meanwhile, clean all vegetables, cut into pieces - except the onion, tomato, paprika and potato. Set aside.
  • Put 1 teaspoon - for now - of salt and 7 pcs of peppercorn in the soup.
  • When the froth vanishes, that is the time to put in the vegs. Cover, and cook until carrot is done.
  • Don't forget to taste it while it is cooking, to see how much more salt is needed.
  • When done, take out the chicken, vegs. and place them on two separate plates.
  • Take a clean saucepan and pour the soup in it through a filter, this will make your soup "clean, clear and beautiful".
  • Serve the soup clear, and everyone can pick their favourites from the chick and veg plates in their bowls.
  • Don't forget about the noodles. ( Kids love the noodles.) They must be served separately too.
  • You can also place a little plate on the table, filled with small green pepper slices. Some like it hot!

Nutrition Facts : Calories 521.9, Fat 35.4, SaturatedFat 10.1, Cholesterol 162.6, Sodium 168.8, Carbohydrate 9.4, Fiber 1.6, Sugar 2.2, Protein 39.3

CHICKEN PAPRIKASH SOUP WITH SPAETZLE



Chicken Paprikash Soup With Spaetzle image

I cannot say enough about how heavenly this tastes! My grandmother gave me this recipe that she had taken from her local paper and made some adjustments to. I always use salted butter and leave out the additional salt. If you prefer a more spicy soup, you can substitute some of the regular paprika with hot paprika, just don't go overboard or the heat can become overwhelming. Perfect for a cooler day, this recipe is a great alternative to the standard chicken soup.

Provided by pheebess

Categories     Chicken

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/2 cup butter
1 large onion, diced small
2 garlic cloves, minced
1/4-1/3 cup paprika
2/3 cup flour
1/2 teaspoon thyme
7 cups chicken stock
1 cup chicken, cooked and diced (can use more)
1 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream
1 (10 ounce) package spaetzle noodles, cooked according to package instructions (or use the following recipe for homemade spaetzle)
4 eggs
1/4 cup water
1 tablespoon parsley, minced
1 cup flour, enough to make a very thick batter
salt and pepper

Steps:

  • In a 3 quart pot, melt the butter; add onion and garlic and cook on low heat until onions are soft and translucent.
  • Add the paprika, thyme, and flour and stir until the onions are coated, about 2-3 minutes.
  • Whisk in the stock and cook until soup thickens. Simmer on low for 30 minutes.
  • Add the chicken and spaetzle (recipe below) and salt and pepper.
  • Use a ladle to set aside a small amount of soup. Mix the sour cream with the small amount of reserved soup, and then add the whole mixture into the large pot of soup. This allows the temperature of the sour cream to adjust gradually. Adjust seasoning if necessary.
  • For the homemade spaetzle, if you are using: While the soup is cooking, put a large pot or pan of water on to boil.
  • Combine spaetzle ingredients until they are smooth.
  • Run the thick batter through a spaetzle maker or a colander. Drop into the boiling water, and remove the noodles when they float.
  • Add directly to the hot soup.

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