Hungarian Ish Dumpling And Egg Noodle Soup Recipes

HUNGARIAN NOODLE SIDE DISH

Hungarian Noodle Side Dish image

This is a simple Hungarian dish. This recipe eases preparation by utilizing a slow cooker. Hope you all enjoy it!

Provided by CORWYNN DARKHOLME

Yield 10

Number Of Ingredients 13

Ingredients

1 (16 ounce) package wide egg noodles
3 cubes chicken bouillon
¼ cup water
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup chopped onion
2 tablespoons Worcestershire sauce
1 tablespoon poppy seeds
¼ teaspoon garlic powder
¼ teaspoon hot pepper sauce
2 cups cottage cheese
2 cups sour cream
¼ cup grated Parmesan cheese
1 pinch paprika

Steps:

Cook egg noodles in a large pot with boiling salted water. Drain well.
In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
Cover and cook on high for 3 to 4 hours. Serve immediately.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 39.3 g, Cholesterol 66.6 mg, Fat 16.5 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 8.6 g, Sodium 826.1 mg, Sugar 2.3 g

HUNGARIAN CHICKEN VEGETABLE DUMPLING SOUP

Hungarian Chicken Vegetable Dumpling Soup image

My dad who came from Hungary made this for us at least once a month. It is, by far, my favorite. I added the tomatoes myself. But it is a super tasting dish and the dumplings top it off! This won top prize in the Soup Competition in our local area and was served at our church dinner during our annual pre-festival chicken dinner.

Provided by SarikaKisSzentem

Categories Chicken Breast

Time 1h45m

Yield 3 Qts., 12 serving(s)

Number Of Ingredients 12

Ingredients

1 lb chicken breast, with bone
1/4 cup margarine or 1/4 cup butter
2 cups diced carrots
2 cups sliced celery (slice about 1/8-inch thick)
1 1/2 cups diced onions
1/3 cup minced fresh parsley
28 ounces whole tomatoes with juice (crush with hands or in processor)
1 1/2 tablespoons sweet paprika (I use Szeged brand)
8 cups water
3 teaspoons chicken base
1 tablespoon salt (or to taste)
1 teaspoon pepper (or to taste)

Steps:

In a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine.
Sweating means sauteeing the veggies on medium low heat with the lid on.
to release the natural oils from veggies.) About 10 minutes.
Add the paprika and mix thoroughly.
Add the chicken breast.
Stir in the crushed tomatoes, chicken base and water.
Cover with lid halfway and simmer until veggies are tender. Breast should be done at this point also. Remove it and set aside.
Meanwhile prepare dumpling dough:.
I use a small processor.
1 1/2 cups flour.
2 eggs.
1/4 teaspoons salt.
1/2 cup water.
Process or beat until the dough is stretchy. Cover and set aside.
When the veggies are tender the the breast is cool enough to handle cube it and return to soup.
Using the long side of a tablespoon, make small dumplings 1"x1/4" and release in simmering soup. Let dumplings cook until they rise to the top and continue to simmer for about 5 minute.
So that the soup is not watery, it is thickened using:.
1/4 cup water and 2 tablespoons of all-purpose flour. Mix well to avoid lumps and pour quickly into the simmering soup mixing quickly. Simmer 5 more minutes. Check seasonings and you're ready to go -- !

Nutrition Facts : Calories 138, Fat 7.6, SaturatedFat 1.7, Cholesterol 24.2, Sodium 832, Carbohydrate 9.2, Fiber 2.4, Sugar 4.6, Protein 9.1