Hungarian Chicken Goulash Soup (Csirke Gulyásleves)

Ingredients

• about 680 g Chicken thighs
• 1 large Onion
• 2 medium Carrots
• 3 medium Potatoes
• 1 medium Bell pepper
• 2 tbsp Tomato paste
• 2 tbsp Sweet paprika
• 8 cups Chicken broth
• 2 tbsp Olive oil
• 1 tsp Caraway seeds
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 large onion, chopped, and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
2. 2Add the 2 medium carrots, cut into 1.27 cm cubes, the 3 medium potatoes, cut into 2.54 cm cubes, and the 1 medium bell pepper, cut into 2.54 cm pieces. Cook for 5 minutes, stirring occasionally.
3. 3Stir in the 2 tablespoons of tomato paste and the 2 tablespoons of sweet paprika. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the about 680 g of chicken thighs, cut into bite-sized pieces. Pour in the 8 cups of chicken broth. Add the 1 teaspoon of caraway seeds, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper.
5. 5Bring the soup to a boil over medium-high heat (204.4°C / 200°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 40 minutes, or until the chicken is cooked through (internal temperature reaches 74°C / 74°C) and the vegetables are tender when pierced with a fork.
6. 6Carefully remove the about 680 g of chicken thighs from the pot using a slotted spoon. Place the chicken on a cutting board and shred it into smaller pieces using two forks. Return the shredded chicken to the pot.

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