Hungarian Wedding Soup
Ingredients:

1 medium Chicken (whole)
2 Soup Base Cubes
2 Carrots (diced)
2 Parsnips (diced)
1 Celery Stalk (diced)
100 g Cabbage (wedge)
50 g Mushroom (sliced or whole)
1 small Onion (whole)
1 clove Garlic (chopped)
100 g Angel Hair Noodles
Caraway Seed, Salt and Pepper
Preparation:

Dissolve the soup base cubes in 12 cups of hot water in a large pot. Add the chicken and boil. Remove the “foam”, as it rises, with a perforated spoon.

Add all vegetables to the soup, season with the caraway seed, pepper and salt. Simmer on medium-low heat for about one hour. Cook the angel hair noodles separately.

When the chicken is tender, cut it up and arrange the pieces in a soup bowl and add the rest of the soup.
By:  Auntie Andrea
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Visitors have drooled over this recipe since February 15, 2002