A clear chicken broth
Húsleves is a clear Hungarian chicken soup. It’s made with the simplest of ingredients and is literally a one pot dish. Honestly it’s as simple as throwing everything in a pot and cooking it. This soup is perfect for when you feeling a bit down or it’s a cold day and you just want something nice and warm to drink. Normally Hungarians will use vegetables like carrot, celery root and kolranhi. Since I live in India I had to make do with what was available. I would skip the carrot anyway because it’s not ideal on Keto. However if you are just doing low carb you can leave it in. I really hope you try this soup and enjoy it as much as I did.
Where is the fat?
So this soup isn’t super fatty. The fat comes from the chicken skin, that’s pretty much it. But it’s basically bone broth. I mean you don’t need to buy that stuff in a fancy pack and be cool, just make this recipe. It’s perfect. You can pretty much throw in whatever meat or vegetables you have at home and make this. You can use beef bones, pork meat and you’ll have a lovely Húsleves.
In terms of flavour I kept it really simple. Salt, pepper, bayleaf and that cheeky sprinkle of paprika at the end. I saw a few versions where people added the paprika into the soup while boiling as well as things like turmic, bullion cubes and something called ‘seasoning’. So I guess there are variations of the soup but the base is the same. Chicken and vegetables boiled together.
I’m not calculating the macros for this because it’s really too complicated. My suggestion is measure out the liquid in grams and use a generic chicken broth/stock listing for it. Same with the veggies just weigh them out and add a generic entry for the boiled vegetable. This also applies to the chicken. It’s really a pretty simple dish and honestly it’s not going to be very high fat so make sure you balance that out with the rest of your meal.
Keto Hungarian Chicken Soup (Húsleves)
- 1 Full Chicken with Skin
- 1 Chopped Onion
- 1 Tomato
- 1/2 Head of cabbage
- 1/2 Head of cauliflower
- a bunch of parsley
- 1.5 Liters Water
- 10 Peppercorns
- 1 Bay Leaf
- Salt to Taste
- 4 Cloves of Garlic
- 1 Green ChillI Pepper
- Cut the chicken and separate it into pieces. You can ask your butcher to cut up the chicken for you.
- In a large pot add the chicken, salt, peppercorns, bay leaf, cabbage, onion, garlic, tomato, cabbage, cauliflower, parsley and green pepper.
- Fill the pot with water till the meat and veggies are submerged and then place on the stove on a medium heat.
- Once the pot starts simmering turn down the heat and cook for 45-60 minutes depending on the size of your chicken.
- Open the pot every 10-15 minutes and skim off any impurities that might rise to the surface.
- After it's done cooking remove the vegetables and set them aside (leave the garlic in the pot) and remove the chicken as well.
- Taste the broth for seasoning and also reduce down further for a more intense flavour.
- Then strain the broth and make sure to squish the garlic pieces out through the strainer as well.
- Serve with zucchini noodles or any Keto/low-carb pasta alternative. Garnish with fresh parsley and a sprinkling of paprika.
- Handy tip. Don't throw the onion and tomato. You can puree them and use that to add body to the soup or even use it for sauces.