• CourseSoup
  • CuisineHungarian
  • Keyword30 Minute Meal, Casual Dinner Party, Delicious, Fall-Winter, Hearty, Vegetarian
Servings Prep Time
8people 15minutes
Cook Time Total Time
40minutes 55 minutes
Servings Prep Time
8people 15minutes
Cook Time Total Time
40minutes 55 minutes
Degree of Difficulty
  • 4thighs chicken thighsskinless boneless
  • 1/2medium onionvery finely chopped
  • 2carrots peeled and diced into small dice
  • 2parsnips peeled and diced into small dice
  • 1/2bunch parsley chopped
  • 1tbspn vegetable oil or shortening
  • 1tbspn chicken bouillon granules or vegeta stock powder
  • 1tbspn all-purpose flour
  • 3-4 Cups Water, chicken broth or bone broth
  1. Gather all ingredients before starting recipe.
  2. Heat 1 tablespoon of olive oil or shortening in a stock pot over medium high heat.
  3. Peel and chop 1/2 medium onion and add to stock pot, cover and sauté for 2-3 minutes until the onions become soft.
  4. Peel and chop carrots and parsnips to the same dice, chop parsley and add to onions.
  5. Toss to combine, cover with a lid and cook for another 3-4 minutes.
  6. Cut chicken thighs into strips.
  7. Add to vegetable mixture and stir to combine, then sprinkle with a tablespoonful of flour, stir again to coat the vegetables and chicken.
  8. Add 2 bottles or cartons of chicken bone broth, or just chicken broth, along with chicken bouillon and stir. Bring the soup to a boil, then turn it down to medium low and simmer for about 30 minutes, or until the chicken and the vegetables are cooked.
Recipe Notes

Omit the chicken and substitute chicken stock with vegetable stock for a satisfying delicious vegetarian option.