Your cart is empty
Shop products

Shared by Julia Silverberg Nemeth

Hen Soup With Hungarian Galuska Dumplings

Yield: 8-10 servingsTime: 3 H

Shared by Julia Silverberg Nemeth

Two bowls of soup with chopped parsley atop brown surface.
Photographer: Armando Rafael. Food Stylist: Rebecca Jurkevich. Prop Stylist: Vanessa Vazquez.

Hen Soup With Hungarian Galuska Dumplings

Yield: 8-10 servingsTime: 3 H

Family Journey

Cluj Napoca, RomaniaTimișoara, RomaniaBudapest, Hungary
Morristown, NJLos AngelesPark Rapids, Minnesota

“My Friday afternoon chicken soup and galuska memories with my mom and grandma are some of my best memories,” Julia Silverberg Nemeth says. “After we ate, they read the Nok Lapja (Hungarian women's magazine) out loud to me and often the articles were humorous and they belly laughed for a long time.”

Read more about Julia's family in "Hungarian Recipes From a Secret Jewish Family in the Northwoods of Minnesota" and try her recipes for fánk (doughnuts topped with apricot jam) and mákos nudli (sweet poppy seed pasta).


For the soup

  • 1 small hen or chicken, about 3 ½ pounds, cut into 8 pieces (bone-in and skin-on)
  • 1 teaspoon black peppercorns
  • 2 tablespoons kosher salt 
  • 3 medium russet potatoes, peeled and quartered/ into 2” pieces
  • 3 large carrots, peeled and cut into 2” pieces
  • 2 large parsnips, peeled and cut into 2” pieces
  • 1 medium onion, peeled and quartered
  • 1 small celery root or celeriac, peeled and cut into 2” pieces (you can use 3 stalks of celery if unavailable)
  • 1 small kohlrabi, peeled and quartered into 2” pieces (you can use ¼ of a small cabbage, roughly cut if unavailable)
  • 2-3 cloves garlic

For the dumplings

  • 2 large eggs 
  • 2 tablespoons oil
  • ½ cup + 1 tablespoon farina wheat cereal
  • 1 ½ teaspoons kosher salt
  • 4 cups of chicken stock (premade or store-bought) or water
  • Fresh parsley for garnish
Cooking ProjectsSoups & StewsMeat Eastern Europe


  • Step 1

    Make the soup: Place the hen or chicken into an extra large soup pot. Cover with 8 cups of cold water. Add peppercorns and salt, and bring to a boil. Reduce heat to low, and simmer for 30 minutes. Skim impurities occasionally.

  • Step 2

    Add the potatoes, carrots, parsnips, onion, celery root, kohlrabi, and garlic and simmer for 1 ½ - 2 hours. Add up to 2 cups additional water if it reduces too much.

  • Step 3

    While the soup cooks, make the dumplings: Add the eggs and oil to a large bowl and mix well. Add the farina and salt and mix thoroughly. Chill the dumpling batter in the refrigerator uncovered for 1 hour. 

  • Step 4

    Bring the premade stock to a boil (this stock is separate from the chicken soup that’s simmering). Take 1 teaspoon of the dumpling batter and use two teaspoons, to shape it into an oval shape dumpling on one spoon and push it off into the broth using the other spoon. Repeat with remaining dough.

  • Step 5

    Simmer and cook the dumplings for about 15-20 minutes until they are cooked through. They will start to float, then cook until they are cooked through inside.

  • Step 6

    Transfer the dumplings directly into the hen soup and serve immediately. 

  • Step 7

    Serve the soup and dumplings hot garnished with fresh parsley if using.