Ooo, great choice—this one’s hearty, cozy, and very Hungarian 🇭🇺🍲
Paprika is the star here.
Hungarian Chicken Vegetable Soup (Paprikás-Style)
Serves: 4–6
Time: ~50 minutes
Ingredients
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1½–2 lbs bone-in chicken pieces (thighs or drumsticks are best)
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2 tbsp oil or chicken fat
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1 large onion, finely chopped
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2 cloves garlic, minced
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2 tbsp Hungarian sweet paprika (don’t skimp!)
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½ tsp caraway seeds (optional but traditional)
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2 carrots, sliced
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2 parsnips or potatoes, diced
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1 red bell pepper, chopped
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1 tomato, chopped (or ½ cup canned diced tomatoes)
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8 cups chicken broth or water
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Salt & black pepper, to taste
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1 bay leaf
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½ cup celery root or celery (optional)
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Fresh parsley or dill, for serving
Optional add-ins:
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Egg noodles or small dumplings (csipetke)
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A spoon of sour cream for serving
Instructions
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Build the base:
Heat oil in a large pot over medium heat. Add onion and cook until soft and golden (not browned). -
Paprika moment:
Remove pot briefly from heat. Stir in paprika, garlic, and caraway seeds. This keeps the paprika fragrant, not bitter. -
Add chicken & veg:
Return to heat. Add chicken pieces, carrots, parsnips/potatoes, bell pepper, tomato, celery root, bay leaf, salt, and pepper. -
Simmer:
Pour in broth. Bring to a gentle boil, then reduce to low and simmer uncovered for 35–40 minutes, until chicken is tender. -
Optional noodles/dumplings:
Add during the last 8–10 minutes and cook until tender. -
Finish:
Taste and adjust seasoning. Remove bay leaf. Garnish with parsley or dill.
How Hungarians Serve It
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As a clear-ish soup, not thick
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With bread on the side
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Sour cream added at the table, not in the pot
Tips for Authentic Flavor
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Use real Hungarian paprika (Szeged or Kalocsa if you can)
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Don’t rush the onions—they build the flavor
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Thighs > breasts for richness
If you want, I can also give you:
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A slow-cooker version
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A spicier (csípős) paprika version
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Or a thicker, stew-like take