Instant Pot Ujhazi Chicken Soup

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When I think of comfort food, Ujhazi chicken soup is on top of my list. Imagine tender chicken with vegetables, noodles and the most delicious hot broth. The broth is made with chicken and beef giving this soup extra flavour. Traditionally, this chicken soup is made on the stove by slowly simmering the chicken with beef and vegetables for hours. In this recipe, I used an instant pot. I found that by using instant pot, the broth was richer, and the chicken and beef were falling off the bone in no time. Adding gluten-free egg noodles made this soup true comfort food without gluten. I mean, anything with noodles is comfort food. In my book, this is the best chicken soup. You know, the kind that gives you warm memories of growing up. There is nothing more comforting than cozying up with a blanket and a hot bowl of Ujhazi chicken soup. Especially if you are not feeling well or need some extra love

What Is Ujhazi Chicken Soup?

Ujhazi chicken soup originated in Hungary. In Hungary, it is not a true wedding or a holiday without Ujhazi chicken soup. It is a long simmering soup made with chicken or rooster, beef and plenty of vegetables. Most often, the vegetables used in this soup are carrots, turnip, mushrooms, onions, garlic, tomatoes, bell peppers, celery, cauliflower and peas. Some of the vegetables are added at the very end as not to overcook them. The spices are simple such as bay leaves, cloves, salt and pepper. The hot soup is served with egg noodles and vegetables and topped with plenty of fresh parsley. The meat can be served separately or added to the soup. In Hungary the meat is often served as a main course with horseradish, bread and butter. My favourite gluten-free bread to serve with this meal, is gluten-free artisan bread

Ingredients

  • 1 lb. Beef knuckle soup bone with meat
  • 6 chicken drumsticks or bone-in thighs
  • 1 yellow onion, halved
  • 3 garlic cloves, smashed
  • 1 medium tomato, halved
  • 1 small yellow or red bell pepper, deseeded and halved
  • 1 small turnip
  • 4 medium carrots
  • 2 celery ribs
  • 2 GF bay leaves
  • 1 GF clove
  • 1/2 tsp. Coarsely ground black pepper
  • 1 cup quartered small brown mushrooms
  • 1 cup frozen peas
  • 1/2 small cauliflower
  • Himalayan salt to taste (I used 2 teaspoons)
  • 12 oz. gluten-free egg noodles or GF thin noodles cooked per package directions
  • For serving; fresh flat leaf parsley, chopped
  • Instructions

  • Place beef bone, chicken, onion, garlic, tomato, bell pepper, turnip, carrots, celery, bay leaves, clove, salt and pepper into an instant pot. Add water to the marked line in the pot. Close the lid and cook on high pressure for 35 minutes.
  • After 35 minutes, quick release the steam and take out the beef bone, chicken, and carrots. Cut carrots into bite-size pieces and set aside in a bowl. Discard the onion, tomato, bell pepper, turnip, celery, bay leaves and clove
  • Now add the mushrooms, peas and cauliflower to the pot and cook on high pressure for 1 minute. Immediately quick release the steam, remove the cauliflower, cut into bite-size pieces and add to the bowl with meat and carrots
  • To serve, first place the cooked warm noodles into a soup bowl then add meat, carrots, and cauliflower and top with hot soup. Sprinkle with fresh parsley


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