Romanian chicken noodle soup, known locally as “ciorbă de pui cu tăiței,” is a beloved dish that embodies the heart and soul of Romanian cuisine. This hearty soup is a staple in many households, cherished for its comforting flavors and nourishing qualities.
Made with tender chicken pieces, fresh vegetables, and homemade egg noodles, this soup is not just a meal but a tradition passed down through generations. The rich, savory broth, infused with herbs and spices, creates a delightful symphony of tastes that warms both body and spirit.
Whether served as a starter or a main course, Romanian chicken noodle soup is a testament to the country’s culinary heritage, offering a taste of home in every spoonful.
How To Boil Noodles In Soup?
To boil noodles in soup, follow these steps:
Bring the soup to a boil in a pot. Add the noodles to the boiling soup. Stir occasionally to prevent sticking. Cook for the time specified on the noodle package. Taste the noodles to check if they’re done. Adjust seasoning if needed. Serve hot and enjoy.
How To Make Romanian Chicken Noodle Soup?
Recipe Time
Preparation Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: Romanian
Yield: Serves 6-8
Equipment Needed
- Large pot
- Skillet
- Knife
- Cutting board
- Strainer
- Mixing bowls
- Whisk
- Ladle
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 2 medium onions, chopped
- 3 carrots, sliced
- 2 parsnips, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon dried thymehttps://www.alphafoodie.com/how-to-dry-thyme/
- Salt and pepper to taste
- 8 cups water or chicken broth
- 2 cups egg noodles or homemade noodles
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare The Chicken
First, I rinse the chicken under cold water and pat it dry with paper towels. Then, I place the whole chicken in a large pot and cover it with 8 cups of water or chicken broth. I add a pinch of salt and bring it to a boil over medium-high heat. Once it boils, I reduce the heat to low, cover the pot, and let it simmer for about 1 hour, skimming off any foam that forms on the surface.
2. Saute The Vegetables
While the chicken is cooking, I heat the olive oil in a skillet over medium heat. I add the chopped onions, sliced carrots, parsnips, and celery. I saute the vegetables until they become tender and the onions are translucent, about 10 minutes. Then, I add the minced garlic and cook for an additional 2 minutes, ensuring not to burn the garlic.
3. Combine And Simmer
After the chicken has cooked for an hour, I remove it from the pot and set it aside to cool slightly. I strain the broth to remove any impurities and return it to the pot. I add the sautéed vegetables, bay leaf, dried thyme, and a bit of salt and pepper to the pot. I bring the mixture to a gentle simmer.
4. Shred The Chicken
Once the chicken is cool enough to handle, I remove the skin and bones, then shred the meat into bite-sized pieces. I return the shredded chicken to the pot and let the soup simmer for another 20-30 minutes, allowing the flavors to meld together.
5. Cook The Noodles
In a separate pot, I cook the egg noodles according to the package instructions until they are al dente. Once cooked, I drain the noodles and add them to the soup.
6. Final Touches
I taste the soup and adjust the seasoning with more salt and pepper if needed. I ladle the soup into bowls and garnish with freshly chopped parsley.
Nutrition Facts Of Romanian Chicken Noodle Soup
- Calories: 250
- Protein: 20 g
- Fat: 10 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Sodium: 500 mg
Tips And Variations Of Romanian Chicken Noodle Soup
Tips
- For a richer broth, you can use chicken stock instead of water.
- Make sure to skim off any foam that forms while the chicken is boiling for a clearer broth.
- Adjust the amount of noodles based on your preference for a thicker or thinner soup.
Variations
- Add a handful of spinach or kale towards the end of cooking for extra nutrition.
- Substitute egg noodles with rice noodles for a gluten-free option.
- Use leftover rotisserie chicken to save time on cooking the chicken from scratch.
Conclusion
Romanian Chicken Noodle Soup is a timeless classic that embodies the essence of home cooking. With its wholesome ingredients and soothing flavors, it is a meal that brings people together.
I hope this recipe inspires you to create your own comforting pot of soup and enjoy it with loved ones. Happy cooking!
Romanian Chicken Noodle Soup
Equipment
- Large pot
- Skillet
- Knife
- Cutting board
- Strainer
- Mixing bowls
- Whisk
- Ladle
Ingredients
1 whole chicken (about 3-4 lbs)
2 medium onions, chopped
3 carrots, sliced
2 parsnips, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 bay leaf
1 teaspoon dried thymehttps://www.alphafoodie.com/how-to-dry-thyme/
Salt and pepper to taste
8 cups water or chicken broth
2 cups egg noodles or homemade noodles
Fresh parsley, chopped (for garnish)
Instructions
Prepare The Chicken
- First, I rinse the chicken under cold water and pat it dry with paper towels. Then, I place the whole chicken in a large pot and cover it with 8 cups of water or chicken broth. I add a pinch of salt and bring it to a boil over medium-high heat. Once it boils, I reduce the heat to low, cover the pot, and let it simmer for about 1 hour, skimming off any foam that forms on the surface.
Saute The Vegetables
- While the chicken is cooking, I heat the olive oil in a skillet over medium heat. I add the chopped onions, sliced carrots, parsnips, and celery. I saute the vegetables until they become tender and the onions are translucent, about 10 minutes. Then, I add the minced garlic and cook for an additional 2 minutes, ensuring not to burn the garlic.
Combine And Simmer
- After the chicken has cooked for an hour, I remove it from the pot and set it aside to cool slightly. I strain the broth to remove any impurities and return it to the pot. I add the sautéed vegetables, bay leaf, dried thyme, and a bit of salt and pepper to the pot. I bring the mixture to a gentle simmer.
Shred The Chicken
- Once the chicken is cool enough to handle, I remove the skin and bones, then shred the meat into bite-sized pieces. I return the shredded chicken to the pot and let the soup simmer for another 20-30 minutes, allowing the flavors to meld together.
Cook The Noodles
- In a separate pot, I cook the egg noodles according to the package instructions until they are al dente. Once cooked, I drain the noodles and add them to the soup.
Final Touches
- I taste the soup and adjust the seasoning with more salt and pepper if needed. I ladle the soup into bowls and garnish with freshly chopped parsley.
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.