Hungarian Chicken Soup

1 large fryer, cut into pieces
1 gallon cold water
1 T. salt
1 T. black pepper
2 T. Hungarian paprika
3 large carrots, peeled and cut in half
3 small potatoes, peeled
1 wedge of cabbage (1/4 of a small head)
1 bunch of parsley, tied together
1 whole medium-size onion

Place the fryer pieces in the water in a large pot. Bring the liquid to a boil. Foam will float to the top. Scoop off and discard the foam.

Add salt, black pepper and paprika and simmer, covered, for 30 minutes. Add vegetables and simmer slowly, covered, until all vegetables are tender. Remove and discard the onion and parsley.

Place the vegetables and chicken in a bowl and strain the broth to remove residue. Add Hungarian grated noodles just before serving.

Hungarian Grated Noodles

4 C. all-purpose flour
1 T. salt
6 eggs

Combine flour and salt. Make a well in the center of the flour. Beat eggs well in a small bowl. Work eggs into the flour. (Dough should be very hard).

Take the noodle dough and grate it into small pieces with a hand grater. Spread these small pieces (noodles) on a board to allow them to dry for approximately 30 minutes. Cook in boiling water for 10 minutes. Drain and rinse with cold water.

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