Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon of paprika
- 1 teaspoon of caraway seeds
- 1 bay leaf
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 8 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the chicken pieces and brown on all sides.
4. Add the sliced carrots, parsnips, celery, red and green bell peppers, paprika, caraway seeds, bay leaf, salt, and pepper.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour or until the chicken is tender.
7. Remove the chicken from the pot and shred the meat.
8. Return the shredded chicken to the pot and simmer for another 10 minutes.
9. Remove the bay leaf and serve hot in soup bowls.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- Carrots, parsnips, and celery can be substituted with other root vegetables like turnips, rutabagas, or potatoes.
- Red and green bell peppers can be substituted with other types of peppers like jalapeños or poblano peppers.
Variations:
- Add noodles or rice to the soup for a heartier meal.
- Use vegetable broth instead of water for a vegetarian version of the soup.
- Add sour cream or yogurt to the soup for a creamier texture.
Tips and tricks:
- To save time, use a rotisserie chicken instead of cooking a whole chicken.
- Use a slotted spoon to remove any excess fat from the soup.
- Serve with crusty bread or crackers.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful soup bowls with a sprig of parsley on top.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with a side salad or a slice of bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Palóc chicken soup is a traditional Hungarian dish that originated in the Palóc region of Hungary.
Flavor profiles:
The soup has a savory and slightly sweet flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
Related Categories
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Region: Hungarian
Taste: Savory, Tangy, Herbal, Rich, Comforting