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Hungarian Chicken Soup

A chicken soup with spaetzle in place of the noodles...... great for when you want a hot easy meal or when you're feeling under the weather.... and great to freeze for a rainy day!



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    Boil the chickens in 3 cups stock,Vegeta and 2 cups water (liquid should cover chickens - add more water if required) until cooked through and just starting to fall off the bone. Remove meat from the bones and place back into liquid. Add all other ingredients and simmer for 45 minutes, until vegetables tender. Add spaetzle and simmer further until cooked. Serve and enjoy!


This recipe can be frozen for future meals - just add a little water when reheating.

You can also add chopped tomatoes if desired.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Hungarian Chicken Soup.


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