A Hungarian Chicken Soup Recipe

This recipe is slightly adapted from the Creative Cooking Poultry cookbook printed in 1992.

Here’s What You’ll Need:

  • 2 cooking apples, cored and sliced thinly (If using  tart apples, add 1 Tbsp. of organic light brown sugar or additional honey; Sweet baking apples are recommended.)
  • 1 tsp. raw local honey
  • 2 Tbsp. of raw organic rolled oats
  • 1/2 cup of organic sour cream
  • 6  cups of Homemade Chicken Stock  (Do not use vegetable stock!)
  • 1/4 cup of water
  • 1 tsp. Real Salt
  • 2 tsp. dried organic parsley, additional for sprinkling over soup portions — if desired.
  • 2 cups of cooked, shredded pastured chicken

Here’s How I do it:

  1. Add the chicken stock,  salt and two teaspoons of parsley to a stock pot.
  2. Bring to a boil.
  3. Reduce the heat and simmer for 50 minutes.
  4. Place the sliced apples, honey and water into a covered 2-quart saucepan and simmer over medium-low heat until the apples are tender.  (Approximately 20 minutes or so.)
  5. Preheat the oven to 400 degrees.
  6. Once the oven has preheated, place the rolled oats onto a baking sheet and toast them for 1-2 minutes or until lightly golden brown.
  7. Fold the toasted rolled oats into the sour cream.  Keep this mixture at room temperature until the broth is ready for the next step.
  8. Once the stock has finished simmering, stir the sour cream mixture into the soup and simmer for five minutes.
  9. Add the apples and cook for an additional 4-5 minutes.  (Just so that the apples warm back up to the temperature of the soup.)
  10. Take one whole egg and mix it with 2 tablespoons of the soup broth until well blended.
  11. Add the egg mixture back into the soup and stir until the soup thickens.
  12. Enjoy!

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