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When nostalgia blows through my kitchen, there’s one dish that instantly warms both body and soul: Ujhazi Chicken Soup. This traditional Hungarian delicacy isn’t just a meal; it’s a comforting embrace that brings me back to cozy family gatherings and the simple joys of home-cooked goodness.
The Essence of Ujhazi Chicken Soup
Originating in Hungary, Ujhazi chicken soup is more than just a recipe; it’s a cultural cornerstone. Often gracing the tables of weddings and holidays, this soup embodies the warmth and hospitality of Hungarian cuisine.
At its heart, Ujhazi chicken soup is a robust blend of tender chicken, savory beef, and an array of wholesome vegetables. Carrots, turnips, mushrooms, onions, garlic, in a rich broth infused with the subtle spice of bay leaves and cloves.
Modern Comfort: Instant Pot Magic
Traditionally simmered for hours on the stovetop, I’ve discovered a shortcut: the Instant Pot. This marvel of modern cooking condenses hours into moments, yielding a broth so flavorful, you’d think it had been simmering all day. The chicken and beef, falling off the bone with tenderness, soak up the flavors of the aromatic vegetables and spices.
Gluten-Free Treat: Noodles and More
In my rendition of Ujhazi chicken soup, I opt for gluten-free egg noodles, ensuring that every spoonful tastes just the way I remember it. There’s something about noodles that transcends mere sustenance; they create the feeling of comfort food.
Whether slurped from the spoon or savored slowly, these noodles add a satisfying texture that complements the hearty broth.
A Taste of Tradition, a Dash of Love
For me, this isn’t just the best chicken soup; it’s cherished memories and familial love. It’s the kind of soup that nurtures, whether you’re under the weather or simply need a hug in a bowl.
Serving Ujhazi Soup With a Side of Bread
No Hungarian meal is complete without bread, and our Gluten Free Portuguese Bread complements the flavors of Ujhazi chicken soup. Its crusty exterior gives way to a soft, pillowy interior—a delightful contrast to the robust soup.
Add a dollop of horseradish for a kick of heat, and you have a meal that brings back tradition while embracing modern dietary needs.
In the realm of comfort foods, Ujhazi chicken soup holds a special place for me. It’s more than just nourishment; it’s a link to my heritage and a reminder of the simple pleasures in life.
Next time you crave comfort food, consider simmering a pot of Ujhazi chicken soup. Let its aroma fill your kitchen and its flavors warm your heart—it’s comfort in every spoonful.
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.
2.
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
3.
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
4.
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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