Chicken noodle soup. Romanian traditional recipe.
I probably don’t need to tell anyone that the chicken noodle soup is a natural healing miracle.
It is a well known popular belief that it can cure flu and colds, sore throats, upset stomachs and hangovers…among many other things.
This recipe is as close as it can be to my grandmother’s recipe, I don’t have chickens running around my back yard, or organic eggs to make my own noodles.
Not that I would kill any chickens if I had them, or I’d be able to make noodles from scratch…Here we go anyway.
- 1 whole large chicken
- 8 carrots, 4 parsnip, 300g celeriac, 2 onions
- Optional: swede, kohlrabi, cabbage
- black peppercorns
- fresh parsley
- 300g dry noodles
Some advice first. I feel like it’s needed.
Buy the best chicken you can afford. Organic and corn fed (with lovely deep yellow fat on them) is what I prefer, but, use what you can find and can buy. Unless, like I said, a “house grown” chicken is available.
Use as many vegetable as you can. The better the stock (which actually this chicken noodle soup is) the better the final product. Cut them all in big chunks. Apart from the carrots (they’ll be used later) nothing needs to be peeled.
Some recipes also use potatoes when making the soup. I never as the potato starch can make the soup cloudy.
Keep the chicken (cleaned and gutted of course) in a large pot (the same pot it’s going to be cooked into) covered with cold water for at least 30 minutes before starting the fire. The soup will have a much “chickenier” taste.
Always cook on low fire and always try to skim off the impurities from the surface as much as you can. Always strain the soup twice.
On with the rest now.
Put the chicken to boil. In the same water where it sat for at least 30 minutes. Low fire, add a pinch of salt, add some black peppercorns.
Simmer gently for about one hour (skim often) then add all the veg, apart from the carrots. Slice the carrots into round pieces and keep aside.
After 30 minutes remove the chicken and the vegetables. Strain the soup into another pan, through a fine sieve. Leave to stand for 15 minutes. Unless I do a “beof salad” (for which I peel all the veg before and that’s another recipe) I discard the vegetables. The chicken usually goes into a hot oven now to become a roast.
Return the soup to the original (washed now) pan by straining it again, doing this slowly and keeping all the finer impurities on the bottom to be discarded. Bring back to simmer. Add the carrots and simmer for 15 minutes. Taste and add more salt (some people add “Vegeta”, a dried vegetable and salt condiment quite popular in the Balkans) if needed.
Finlay add the noodles (if you haven’t got home made then see the instruction on the pack), they should be egg noodles, thin and not very long. The closest shop bought version to this is vermicelli.
Just before serving, sprinkle fresh chopped parsley over the chicken noodle soup for colour and freshness.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.