Újházi Chicken Soup

Újházi chicken soup is the rich, golden soup of Hungarian festive tables: with plenty of vegetables, mushrooms and tender hen meat, cooked long and with patience.

1. Put the cleaned hen into a large pot, cover it with cold water, and slowly bring it to the boil; skim off the foam that forms on top carefully, so your soup is clear.

2. Add the trimmed carrot, parsley root and celeriac cut into larger pieces, the whole onion and the garlic, salt and pepper it, then over a low heat, at a gentle simmer, cook it for 2.5-3 hours.

3. In the last 20 minutes put in the quartered button mushrooms and the green peas.

4. Strain the soup, take the meat off the bone, and cut it into bite-sized pieces.

5. Serve the soup with the vegetables and the meat, sprinkled with freshly chopped parsley.

Tip: Cook it at just a bare simmer, never at a rolling boil – this way the soup stays nice and clear and glossy.