👩🍳 Instructions:
- Prepare the broth:
Place the chicken in a large soup pot and cover with cold water. Slowly bring to a gentle simmer, skimming off foam that forms on top. - Add vegetables & spices:
Once the broth is clear, add carrots, parsley root, celery root, onion, garlic, kohlrabi, peppercorns, bay leaf, and salt.
Let it simmer gently, partially covered, for 1.5–2 hours, until chicken is tender and broth is golden. - Add peas:
In the last 10 minutes, add peas so they stay bright green. - Prepare nokedli (optional):
- Mix egg, flour, and pinch of salt into a thick batter.
- Use a spoon to drop tiny dumplings into boiling salted water or directly into the soup. Cook until they float (3–4 minutes).
- Serve:
Remove the chicken, cut into pieces, and return meat to the soup (or serve separately).
Ladle hot broth and veggies into bowls, garnish with chopped parsley, and enjoy!
This soup is light, clear, and flavorful – perfect for cold days or when someone needs a comforting meal. 🥣✨
Would you like me to include the hearty version with csipetke (Hungarian pinched noodles) instead of nokedli for a more rustic, filling soup?