Hungarian Chicken Noodle Soup (Újházi Tyúkhúsleves)

Ingredients

• about 1360 g Whole chicken
• 3 medium Carrots
• 1 large Parsnip
• 3 Celery stalks
• 1 large Onion
• 12 cups Chicken broth
• about 225 g Egg noodles
• 2 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh parsley

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

Instructions

1. 1Place the about 1360 g whole chicken in a large heavy-bottomed pot. Add the 12 cups chicken broth, 3 medium carrots (peeled and cut into 2.54 cm pieces), 1 large parsnip (peeled and cut into 2.54 cm pieces), 3 celery stalks (cut into 2.54 cm pieces), and 1 large onion (peeled and quartered).
2. 2Bring the contents of the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes, or until the chicken is cooked through and easily pulls away from the bone. The internal temperature of the chicken should reach 74°C.
3. 3Carefully remove the cooked chicken from the pot and place it on a clean cutting board. Allow the chicken to cool for about 15 minutes until it is safe to handle. While the chicken cools, strain the broth through a fine-mesh sieve into a separate large bowl or pot, discarding the cooked vegetables. Press gently on the solids to extract as much liquid as possible.
4. 4Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the chicken meat into bite-sized pieces using two forks or your fingers. Return the strained broth to the large heavy-bottomed pot.
5. 5Place the pot with the strained broth over medium-high heat and bring it to a gentle boil, about 100°C. Add the about 225 g egg noodles to the boiling broth. Cook the noodles for 8 to 10 minutes, or until they are tender but still have a slight bite (al dente).
6. 6Stir the shredded chicken meat back into the pot with the noodles and broth. Add the 2 tsp salt and 0.5 tsp black pepper. Stir everything together and let it heat through for 2 to 3 minutes over medium heat (176.7°C/175°C).
7. 7Ladle the hot soup into bowls. Garnish each serving with 1 tablespoon of the 0.25 cup fresh parsley before serving.

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