Start by peeling and chopping the vegetables. Peel 2 medium carrots, 1 large onion, 4 cloves of garlic, and 1 medium celery. Chop the carrots into 2-4 pieces, cut the onion in half, and chop the celery into 2-4 chunks. Optionally, you can also chop 1 whole tomato.

Heat 2 tablespoons of olive oil (or sunflower oil for a more authentic taste) in a deep pot over low heat. Add the carrots and celery to the pot and cook them in the oil, turning occasionally, for about 5-6 minutes until they begin to soften. This helps release the beta-carotene from the carrots, giving the soup a golden color.

Once the vegetables are slightly softened, add 200g of chicken thighs to the pot along with the onion. Stir occasionally until the chicken turns white on all sides.

Once the chicken is white, add the garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir to combine.

Pour in 200g of chicken or vegetable broth along with enough water to cover the ingredients in the pot. Increase the heat to medium and bring the mixture to a boil.

Once the soup is boiling, reduce the heat to low, cover the pot with a lid, and simmer for about an hour.

Taste the soup and adjust the seasoning with more salt and pepper if needed. You can also add dried vegetable mix spice if desired.

After simmering, remove the chicken thighs and vegetables from the soup. If you prefer a soup with vegetables, chop them into small pieces and return them to the pot. If not, discard them.

If desired, you can add 1/4 cup of green peas to the soup and cook them for a few minutes until tender.

Depending on your preference, you can serve the soup as is or add pasta or dumplings. If adding pasta, cook it in the soup until soft. For dumplings, follow the instructions separately.

Before serving, garnish the soup with freshly chopped parsley for added flavor and freshness.

Ladle the hot Hungarian chicken soup into bowls and serve immediately. Enjoy your comforting and flavorful soup!