Friday, October 18, 2013

Hungarian Sicky Soup



     I have been talking about treating the common cold over the last couple posts. Upon consideration, I have decided to share the timeless recipe I use that was handed down to me by my Grandmother. May it bring you healing and a warm, happy feeling in your tummy. Gramma would be proud. :)

                                                 "Hungarian Sicky Soup"


2 quarts water, roughly
3 large boneless chicken breasts

     You can use bone-in, but you will have to strain the broth and remove the bones before returning to the brew. Another way my grandma used to do it was serve the cooked chicken as a separate dish and ladle the broth around it. I prefer the chicken in the soup for when you are sick. The added protein shredded is easy to eat with a spoon and promotes strength.

1 teaspoon salt
2 teaspoons ground black pepper corn
1/8 teaspoon dried, ground, sharp pepper (Cayenne works)
    Now, if you like "heat", you can always add more black or sharp pepper. Just remember, once you put it in, you can't take it out. It is recommended to add "heat" gradually to taste.

1 teaspoon turmeric
1 teaspoon Hungarian sweet paprika
1 medium onion chopped (white or yellow)
1 small bunch of parsley (preferably with the root)
3 to 5 garlic cloves minced
1 cup carrots chopped
1 small tomato chunked
1 cup celery chopped (yes, use the leaves, too)
1 Tablespoon lemon juice
1/2 cup noodles

     Although noodles are optional, I like using them. They make the soup hearty. Glutin-free noodles are available, but I usually like to just use good, old-fashioned bow-ties. They are fun. :)


In a large pot, bring 1 and 1/2 quarts of the water, salt and chicken to a boil. Lower the temperature to a simmer. Partially cover and cook until the liquid is reduced to 1/2 way down the pot.

Add back in 2 more cups water, veggies, herbs and spices. Keep simmering until the liquid is reduced to 1/4 way down the pot.

If you want noodles, add 2 cups water back in. (The noodles are going to suck this up.) Cook until noodles are tender.

Serve warm. Refrigerate left-overs after cooling.

    That's pretty much about it. Some people like to add crackers, croutons or melt some cheese on top. Be creative. The basics are already there for the eating. :) Enjoy!

Have a healthy and happy day! 


  1. Replies
    1. Thank you Joy! I owe it to my Grandma, though. She is smiling down right this second. :) Enjoy!

  2. Your Grandma knew how to cook, Stacey. Thanks for generously sharing her recipe with us. Mine taught me a lot about healing and cooking, too. She was a Choctaw midwife born and raised on a farm. Growing up, we had a precious Cajun neighbor lady who always brought vegetable soup for illnesses and injuries. My cold and flu season go-to is Minestrone Soup.

    For those of us who are vegetarian trying to go vegan, Morningstar Farms (WalMart freezer) and have some interesting meat alternatives. FM also carries Kosher and GF products. Have a happy, healthy weekend, y'all!

    1. That's another great go to! Although chicken is still a staple of our house, we have become very respectful of the source. Gram used to go straight to the source as she was raised on a farm. When city life crept in, she made sure she took me to the local farmer's market every weekend and showed me how it was done, right down to the farmers that were "good", and "not-so-good". Thank you for your support!


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