Dairy-Free Chicken Noodle Soup Hungarian Style
A comforting and hearty dairy-free twist on the traditional chicken noodle soup with Hungarian spices.
Ingredients
- about 450 g Chicken thighs
- 2 medium Carrots
- 2 stalks Celery
- 1 medium Onion
- about 170 g Egg noodles
- 8 cups Chicken broth
- 1 tbsp Sweet Paprika
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 2 tbsp Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine chicken thighs, carrots, celery, and onion.
- 2Pour in chicken broth and bring to a boil. Skim off any foam.
- 3Reduce heat and simmer for 30 minutes, or until chicken is cooked through.
- 4Remove chicken thighs and shred the meat. Return the shredded chicken to the pot.
- 5Add egg noodles and sweet paprika. Cook until noodles are tender, about 8-10 minutes.
- 6Season with salt and pepper to taste. Stir in fresh parsley.
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