For a clear soup, avoid a hard boil. Keep the noodles separate from any leftover soup. Recipe adapted from the Transylvanian hen soup published by TV Paprika.
Chicken soup with homemade noodles
Clear chicken soup with root vegetables and fine noodles, cooked separately. A Transylvanian-style recipe for Sunday lunch.
Prep time: 20 minCook time: 90–120 minServings: 6–8
Classic method
Ingredients
- For the chicken soup
- 1.2–1.5 kg bone-in chicken: back, wings and legs
- 3 l cold water, plus water for the noodles
- 250 g carrots
- 150 g celeriac
- 100 g parsnip
- 1 onion, about 100 g
- 6–8 peppercorns
- 1 tsp Celtic sea salt, then to taste
- For the noodles
- 100 g fine egg noodles
- To serve
- Fresh parsley to serve
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How to make it
- Put the chicken into cold water. Heat it gradually and skim off the foam.
- After about 30 minutes, add the peeled vegetables, whole or in large pieces, the peppercorns and the Celtic sea salt.
- Simmer very gently, without a hard boil, until the meat is tender: about 90–120 minutes in total for chicken; a free-range hen may need longer.
- Take out the meat and vegetables. Strain the soup through a fine sieve, without pressing.
- Cook the noodles separately, following the packet instructions. Drain them and divide them between the bowls.
- Pour the hot soup over them, add carrot and meat if you like, then parsley. Adjust the Celtic sea salt.
Nutritional values
Values depend on the amount of meat and fat served in the soup. To calculate them, you need the weight of boneless, skinless meat that goes into the portions.
Source: Recipe source: TV Paprika.
Part of: Autumn recipes
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