Traditional Hungarian Chicken Soup with Homemade Semolina Dumplings

There is something wonderfully comforting about a bowl of traditional Hungarian chicken soup. This Hungarian Chicken Soup with Vegetables and Semolina Dumplings is a classic-style homemade dish featuring tender chicken, sweet carrots, root vegetables, delicate noodles, and soft dumplings in a golden, flavorful broth.

It is the kind of nourishing soup that is perfect for Sunday family lunches, cold days, and special gatherings.

🇭🇺 Hungarian Chicken Soup

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: About 1 hour 55 minutes
Servings: 6–8
Cuisine: Hungarian
Category: Soup

Ingredients

For the Soup

• 1 whole chicken, about 1.5–2 kg, or 1 kg chicken pieces
• 3–4 carrots, peeled and cut into large pieces
• 2 parsley roots, peeled
• 1 small piece of celeriac
• 1 small onion, peeled
• 2 cloves garlic
• 1 small piece of kohlrabi, optional
• 1 small piece of cabbage, optional
• 8–10 black peppercorns
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 2.5–3 liters cold water
• Fresh parsley, chopped

For the Semolina Dumplings

• 2 eggs
• 6–8 tablespoons fine semolina
• 1 pinch of salt
• 1 tablespoon chopped parsley, optional

To Serve

• Fine Hungarian egg noodles or vermicelli
• Fresh parsley
• Black pepper, optional

Instructions

1. Prepare the Chicken

Place the chicken pieces or whole chicken into a large stockpot.

Cover with approximately 2.5–3 liters of cold water.

Bring the water slowly to a gentle boil. As foam rises to the surface, carefully skim it away with a spoon. This step helps create the clear, golden broth characteristic of a good Hungarian chicken soup.

2. Add the Vegetables and Seasonings

Once the broth is clear, add the carrots, parsley roots, celeriac, onion, garlic, and optional kohlrabi and cabbage.

Add the salt, black peppercorns, and bay leaf.

Bring the soup back to a very gentle simmer.

3. Cook Slowly

Reduce the heat to low and partially cover the pot.

Allow the soup to simmer gently for approximately 1½ hours, or until the chicken is tender and the vegetables are cooked through.

Avoid vigorous boiling. Slow cooking keeps the broth clear and allows the chicken and vegetables to develop a deep, delicate flavor.

4. Prepare the Semolina Dumplings

While the soup cooks, prepare the dumpling mixture.

Beat the eggs with a pinch of salt. Gradually add the semolina, mixing until a thick but soft mixture forms.

Let the mixture rest for 10–15 minutes so the semolina can absorb moisture.

5. Cook the Dumplings

Bring a separate pot of lightly salted water or some of the strained broth to a gentle simmer.

Using two teaspoons, shape small portions of the dumpling mixture and carefully drop them into the simmering liquid.

Cook gently for approximately 10–15 minutes, turning occasionally, until the dumplings become soft and fluffy.

Do not boil them aggressively, as this can make them tough.

6. Cook the Noodles

Cook the fine egg noodles separately according to the package instructions.

Drain well.

Cooking the noodles separately helps keep the main soup broth beautifully clear.

7. Strain and Serve

When the chicken is completely tender, carefully remove the meat and vegetables from the pot.

Strain the broth through a fine sieve if you want an especially clear soup.

Slice the carrots and other vegetables into serving pieces. Remove the chicken from the bones and cut or shred it into portions.

Place noodles, vegetables, chicken, and semolina dumplings into individual bowls.

Pour the hot golden broth over everything.

Finish with freshly chopped parsley.

Tips for a Clear and Flavorful Hungarian Broth

Start with cold water

Beginning with cold water allows the chicken to release its flavor gradually as the broth heats.

Never boil the soup aggressively

A gentle simmer is essential for a clear, beautifully flavored broth.

Skim the foam

Removing the foam during the first stage of cooking gives the soup a cleaner appearance and flavor.

Cook noodles separately

This prevents excess starch from clouding the broth.

Rest the dumpling mixture

Allowing the semolina to hydrate before cooking helps produce tender, fluffy dumplings.

What Vegetables Are Traditionally Used?

Hungarian chicken soup can vary from household to household, but common vegetables include:

• Carrots
• Parsley root
• Celeriac
• Onion
• Kohlrabi
• Cabbage
• Sometimes turnip

The combination creates the characteristic sweet, aromatic flavor of Hungarian homemade broth.

Serving Suggestions

Serve this soup piping hot as a first course or as a complete light meal.

A traditional serving can include:

• Tender chicken
• Carrots and root vegetables
• Fine egg noodles
• Semolina dumplings
• Fresh parsley
• A generous ladle of golden broth

Fresh bread can also be served on the side.

Storage

Allow leftover soup to cool before transferring it to airtight containers.

The broth can be refrigerated for up to 3–4 days.

For longer storage, freeze the broth and chicken separately from the noodles and dumplings. Frozen broth can keep well for approximately 2–3 months.

Frequently Asked Questions

Can I use chicken breasts only?

Yes, but chicken thighs or a whole chicken provide a richer and more flavorful broth.

Why is my broth cloudy?

The most common causes are vigorous boiling and insufficient skimming. Keep the soup at a gentle simmer throughout cooking.

Can I make the soup without dumplings?

Absolutely. Fine egg noodles alone are a delicious and traditional accompaniment.

How do I make softer semolina dumplings?

Use fine semolina, allow the mixture to rest before cooking, and simmer the dumplings gently rather than boiling them rapidly.

Traditional Hungarian Comfort in a Bowl

This Hungarian Chicken Soup with Semolina Dumplings is a beautiful example of traditional home cooking: simple ingredients, slow cooking, and plenty of comforting flavor. The golden broth, tender chicken, sweet root vegetables, delicate noodles, and fluffy dumplings create a satisfying soup that is perfect for a family Sunday lunch.

Serve it hot with plenty of fresh parsley and enjoy a taste of classic Hungarian comfort food.