Hungarian Chicken Soup (Csirkehúsleves)

Hungarian Chicken Soup is a timeless classic—light, aromatic, and built on the natural flavors of chicken, root vegetables, and slow simmering. This recipe creates a beautifully clear broth with tender meat and vegetables, offering a comforting meal that fits both everyday cooking and special family gatherings. It’s simple, wholesome, and deeply satisfying.

Hungarians often enjoy this soup with rakott palacsinta (layered pancake) as the second course. If you’re curious, you can read the recipe and more stories on my blog.

Hungarian Chicken Soup (Csirkehúsleves)

A cozy, nourishing chicken soup inspired by traditional Hungarian kitchens, simmered slowly for the best flavor.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 4

Course: Soup

Cuisine: Hungarian

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 6 – 8 chicken wings/drumsticks, breast, if you like chicken liver
• 3 – 4 carrots, peeled
• 2 – 3 parsley roots, or extra carrots if unavailable
• parsley
• ½ celery root, or 2 celery stalks
• 1 whole onion, peeled but do not cut
• 2-3 bouillon cube
• 1 tsp whole black pepper
• salt to taste
• water as needed
• angel hair (vékony cérnametélt), as you wish
• 3 -4 small tomatoes

Method

 

1. Preparation

   Put the thoroughly cleaned chicken pieces in a large pot. Pour in about 8 cups of cold water.

   Cook over low heat

   Secure the lid, ensuring to leave a small gap for steam to escape, and gradually heat the mixture until it begins to boil. Avoid vigorous boiling, as this will help the soup maintain a relatively clear consistency.

   Skim the foam off the top.

   Carefully remove the white foam that rises to the surface using a spoon. This step will enhance the clarity of the soup, resulting in a beautifully refined presentation.

   Add the vegetables

   Incorporate the carrots and parsley root, cut into long strips, along with the celery root, whole peeled onion, pepper, and salt.

   Additionally, add 2-3 bouillon cubes to the soup.

   Cook slowly

   Cook on low heat for 1.5 hours, allowing the soup to maintain a gentle simmer. This technique is essential for achieving a golden-brown, clear broth.

   If you plan to include chicken livers, add them to the soup after one hour. They cook rapidly; if left to simmer for the full 1.5 hours, they may become tough and unpalatable.

   Finally, incorporate approximately 4 to 5 strands of parsley for flavor enhancement.

   Cook the pasta for the soup separately.

   Begin by bringing a small pot of water to a boil; approximately 4 cups should suffice.

   Once the water reaches a rolling boil, add one stock cube along with your preferred type of pasta.

   For the soup, we typically use various pasta shapes, with hair-thin vermicelli (cérnametélt) being the most common choice—I sourced mine from Amazon. However, small letter-shaped pasta also works well.
In Hungary, we buy whole chickens at the market. At home, we cut them up and usually use the whole thing, the wings, the lower and upper thighs, and the breast with the bones for the soup. My husband hates it, but about half an hour before the soup is ready, I add the chicken liver to the soup. It's a real treat.
Of course, you don't have to buy a whole chicken; if you don't want to, buy a few wings, thighs, or even a breast with the bones, and you're done. It's perfect.
Skip the onion if you do not like it
How to serve?
Place a generous serving of your preferred pasta onto the plate. Next, add a piece of meat and drizzle some of the beautifully shimmering soup over it. Take a moment to savor the enticing aroma before indulging in a taste.

Nutrition

Calories: 200kcal

Notes

• For the clearest golden broth, simmer the soup gently — never boil.
• Keep the vegetables whole or in large pieces so the broth stays clean and flavorful.
• Use bone‑in chicken (legs, thighs, wings, or a small soup hen) for the richest taste.
• Skim the surface lightly during the first 20–30 minutes for a clear, beautiful broth.
• Add noodles or csigatészta only when serving, so they don’t soften in the pot.
• Let the soup rest 10 minutes before serving — the flavors settle and deepen.
• If you want a lighter broth, chill and remove the solidified fat before reheating.

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