Homemade chicken noodles soup (Supă de pui cu tăieței)
User Reviews
4.9
Homemade chicken noodles soup (Supă de pui cu tăieței)
Description
This soup starts with boiling a selection of chicken parts, including legs or backs, to extract a rich and clear broth, skimming impurities as it comes to a boil. Root vegetables such as carrots, parsley root, celery root, and onion are chopped and added to deepen the flavor and add subtle sweetness and earthiness. The herbs and vegetable solids are later discarded to maintain a clear soup, with the shredded chicken returned to the broth for substance.
Fresh noodles are made from a simple dough of all-purpose flour, egg, and a pinch of salt, stretched thin and cut into strips. These are dried briefly before being cooked separately or added directly to the soup. This adds tender, fresh pasta texture that contrasts with the enriched broth and soft vegetables.
Served hot, the soup offers comfort with a balance of protein, vegetables, and starch in broth form. It’s a straightforward recipe highlighting homemade noodles and well-seasoned chicken broth, a useful dish for family meals or restorative eating.
Ingredients
- 4 chicken legs or back, neck, wings
- 3 carrot
- 1 parsley root
- ½ celery root
- 1 onion
- salt
- black pepper
- parsley (fresh)
Ingredients for Noodles
- 150 g all-purpose flour
- 1 egg
- salt pinch
or one handful of store-bought thin noodles
Instructions
- Put the chicken in a pot with water and bring to boil. Skim any foam that begins to form when it starts to boil.
- Clean, peel, and chop the vegetables. Once the foam stops forming on the chicken pot, add the chopped vegetables. Reduce the heat and simmer for another 15-20 minutes until they are cooked.
- Remove the chicken, shred into small pieces, and discard the bones. Also throw out the onion, parsley, and celery to make a clear soup. Put the chicken back in the pot, add salt and pepper. Leave to one side.
Noodles:
- For the noodles: Sieve the flour and mix with the egg and salt until it makes a smooth dough. You now have to stretch the dough out into a roughly 2-3 mm thin sheet. This takes a bit of effort, but it’s worth it. Once stretched out, cut the noodles with a good knife about 5 mm thick. Spread them out on kitchen paper and leave to dry for about 20 minutes.
- Alternatively: Cook a handful of noodles, in a different pot, following the instructions on the packet.
- Bring the soup back to a simmer, add the noodles and the chopped fresh parsley, and let it simmer for about 4-5 minutes. Serve it hot.
Notes
User Reviews
Overall Rating
4.9
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