Quick One Pot Hungarian Chicken and Noodles With Cabbage Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Aug. 29, 2018
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Mild and soothing. Yvonne Ruperti

Cabbage and noodles flavored with caraway and parsley come together in a classic Hungarian dish made all the more comforting with the addition of ground chicken. It's soothing and mild like a good chicken soup, and you only need one pan and 20 minutes to finish it off.

Why this recipe works:

  • Cooking the egg noodles directly in the pot with the cabbage, chicken broth, and butter loads them up with flavor.
  • With only a few, very inexpensive supermarket ingredients, minimal prep, only one pot to clean, and a quick cooking time, this is a dish that can be on the menu any night of the week.

Notes: When covering with lid, leave slightly askew to allow some steam to escape and to keep mixture from boiling over. I like this dish with clean flavors, but for a creamier and richer, though more muted flavor, stir in the sour cream at the end.

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Recipe Facts

4.5

(6)

Active: 20 mins
Total: 20 mins
Serves: 4 servings

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Ingredients

  • 3 tablespoons (1 1/2 ounces) unsalted butter
  • 2 medium onions, finely chopped (about 2 cups)
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon caraway seeds
  • 1 pound ground chicken
  • 1 small head cabbage (about 1 pound), quartered, cored, sliced into 1-inch strips
  • 1 1/2 cups low sodium homemade or store-bought low sodium chicken stock
  • 5 ounces egg noodles
  • 1/3 cup fresh parsley leaves, chopped
  • 4 to 6 tablespoons sour cream, optional (see note)

Directions

  1. Heat butter in skillet over medium heat until melted. Add onions and 1 teaspoon salt. Cook, stirring, until onions have softened, 6 to 8 minutes. Stir in caraway seeds and cook until fragrant, about 30 seconds.

  2. Add chicken and cook, stirring, until chicken is no longer pink, 2 to 3 minutes. Stir in cabbage and cook until wilted to about half it's volume, about 3 minutes. Stir in chicken broth, another teaspoon salt, and 1/2 teaspoon black pepper. Bring to simmer. Nestle in egg noodles, cover, and gently simmer, stirring occasionally, until noodles are cooked but still quite firm, 5 to 6 minutes.

  3. Remove from heat, stir in parsley, stir in sour cream (if using), season to taste and serve. Broth will thicken slightly upon resting.

Special equipment

large skillet with lid

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