In Újházi hen soup, long cooking allows the mature bird to give the broth its depth. Peas, mushrooms and fine noodles are handled separately and join the clear golden soup fresh at the end.
Method, step by step
- Cook the chicken in cold water, heat it slowly and carefully skim off the foam that forms. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Add onion, garlic, pepper and salt; cook for 2-3 hours until barely bubbly.
- Add the vegetables later so they soften but don't fall apart. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Strain the soup, serve it with separately cooked fine noodles, chopped meat and vegetables.
Practical tips and common mistakes
- Peeled red onions give a nice golden color, but wash them first — rustic is not the same as earthy.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
