Csiga

Tiny Pasta Spirals, Big Soup Mood

Jan 22, 2025

Hello!

This is Issue #1 of Funky Foods, where I share fun ways to get more creative in the kitchen! Because life’s too short for basic meals.

✨ Csiga Noodles

The Discovery

It started with a holiday visit to Florida to see my parents.

For three years, Papa had raved about this little gem of a shop: Europa Delicatessen, a deli-meets-butchery filled with European goodies like duck pâté, ale cheese, pierogis, Polish Kolachki cookies, Prince Polo and so much more!

On this trip, I finally made it through their doors—and that’s when I spotted csiga noodles!

About

These tiny, spiral-shaped noodles (csiga means “snail” in Hungarian!) stood out for their fun, quirky shape, and travel-friendly size—perfect for my already packed carry-on of holiday gifts.

Originating in Hungary, csiga noodles are hand-rolled and served at special occasions like weddings. Watch how they’re made here!

While this packaged version doesn’t compare to your Hungarian grandma’s homemade csiga, it’s a convenient way to bring a taste of it to my kitchen.

And lucky for me, my parents’ neighbors, who are from Hungary, confirmed: “Csiga is a must for chicken soup!”

Taste

When I got back home to San Diego, I gave them a try in a batch of chicken noodle soup. They’re so fun!

These little spirals are so much more than a pretty shape—their delightful chew adds substance without feeling heavy, and their small size practically invites you to keep going until the bowl is empty!

Suggested Uses

Add to soups with clear broths.
Serve as a side for hearty stews (like goulash!).
Try them in casseroles or mac & cheese for a twist on comfort food!
And when in doubt—use them like orzo ;)

Whether you’re making traditional Hungarian chicken soup or riffing on your favorite noodle dish, csiga noodles add charm, texture, and a bit of Hungarian culture to your plate.

Buy it here

🐓 Chicken Noodle Soup with Csiga Noodles

Ingredients

For the Bouquet Garni

1 bay leaf
1 large sprig fresh thyme, or ½ teaspoon dried
2 large sprigs fresh parsley (plus more for garnish)

For the Soup

1 (12-ounce) bone-in split chicken breast
2 ½ teaspoons kosher salt
½ freshly ground black pepper
½ tablespoon olive oil
½ tablespoon butter
1 medium shallot, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 fat garlic clove, minced
3 cups chicken broth, homemade or store-bought (low-sodium)
1 cup dry white white, like Sauvignon Blanc or Pinot Grigio
1, 7-ounce packet Csiga noodles

Instructions

Make the bouquet garni by tying together the bay leaf, thyme, and parsley with kitchen twine.
Pat the chicken dry with paper towels and sprinkle all over with ½ teaspoon salt and ¼ teaspoon black pepper.
Heat the olive oil and butter in a large saucepan over medium-high heat. When hot and shimmering, add the chicken, skin-side down, and cook until golden-brown, about 5 minutes. Transfer the chicken to a plate, skin-side up.
Add the shallots to the chicken fat in the saucepan and cook, stirring occasionally, until browned, about 5 minutes.
Add the carrots, celery, garlic, and remaining 2 teaspoons salt and ¼ teaspoon black pepper. Cook for another minute or two, stirring frequently.
Stir in the broth and white wine, scraping up any browned bits. Add the chicken and bouquet garni then bring to a boil, skimming off the foam.
Reduce heat to low and gently simmer with the lid partially open. Cook until the chicken is cooked through, about 15 minutes.
Remove the saucepan from the heat. Transfer the chicken to a plate and let cool for 10 minutes. Remove the bouquet garni.
While waiting for the chicken to cool, cook the csiga noodles according to the package instructions.
Using your hands or 2 forks, shred the chicken into bite-size pieces; discard the skin and bones or store them in a freezer bag to save for making homemade stock.
Add the shredded chicken back to the saucepan and cook until the chicken is warmed through, about 1 minute more. Season with salt. Garnish with chopped fresh parsley and serve.

📝 Test Kitchen Notes

Storage Tip

Keep the csiga noodles and soup separate—trust me, no one wants soggy noodles. Stash them in their own containers, and when it’s time to eat, combine them for the perfect bite every time.

Short Cuts

Rotisserie chicken: Pick one up from the supermarket and skip steps 2 and 3 entirely. Easy peasy!
Marinated chicken: I grabbed a split chicken marinated in garlic, herbs, and black pepper from my local butcher. It added a punch of flavor to the soup that plain chicken breast just can’t match.

Substitutions

No chicken broth? No problem! Water works just fine for a lighter, more delicate broth. Just season a bit more generously with salt.
No shallots? Any onion will do the trick. I prefer shallots for their milder, sweeter flavor, but use what you have!
Veggie swap: Carrots and celery are classic, but feel free to go rogue—parsnips, tomatoes, cauliflower, cabbage, bok choy, broccoli…clean out your crisper drawer!
No white wine? A squeeze of lemon juice at the end brightens up the broth beautifully (and adds a boost of Vitamin C–perfect for defeating those sniffles).

Suggested Tweaks

I love black pepper in my soup—it adds a subtle heat and depth. But if you’re going for a crystal-clear broth, skip it. Black dots are fine by me, but it’s your call.
Craving a creamy soup? Stir in a splash of heavy cream at the end. It adds a luscious texture and makes the soup feel extra indulgent.

Want to go all out? Try the real deal with this traditional Hungarian chicken soup recipe!

🕺 7 Ways to Jazz Up Chicken Noodle Soup

Play with Pasta: Ditch the usual egg noodles and go wild with fun-shapes or colored pasta—like I did with csiga. I also found Teeny Tiny Flower Pasta and Rainbow Rice Noodles after a quick search on Amazon!
Veggie Shapes: Use these cute shape cutters to turn your carrots, parsnips, or zucchini into stars, flowers, or hearts! Who says it’s just for kids ;)
Broth Swap: Upgrade your chicken broth! Try Kettle & Fire’s unique bone broths or stir in a teaspoon of Better Than Bouillon–the Sautéed Onion flavor would be a game changer 👀
Toppings, Toppings, Toppings: Think pesto, a swirl of crème fraîche, chili crisps, or a drizzle of infused olive oil. Your soup is the outfit, your toppings are the accessories that pull it all together!
Go Global: Every country has its version of chicken soup. Check out the “In Different Cultures” section on this Wikipedia Page and see for yourself! It’s full of new recipe inspiration!
Mini Chicken Meatballs: Skip the shredded chicken and roll up some mini meatballs instead…because everything’s more fun in ball form!
Boost Your Immunity: Supercharge your soup by tossing in fresh turmeric, ginger, or a few handfuls of chopped spinach.

👀 Funky Finds

An art project inspired by Campbell’s Soup–feast your eyes on KaleidoSoup.

Roll into pop art history with these Andy Warhol Campbell’s Soup Skateboard Decks.

Accessorize your carb cravings with this whimsical bread jewelry collection.

An electronic spoon from Japan that adds saltiness—without the salt.

Get cozy with a quirky treat: chicken soup-flavored hard candies.

😋 Happy creative cooking - Tess

P.S. What’s your favorite way to jazz up cabbage? Hit comment or reply and let me know!

P.P.S. Got a funky food find to share or want me to feature in a future issue? Hit comment or reply and let me know!

Funky Foods