Sopa rumana de pollo con fideos (Supă de pui cu tăieței)
Sin importar lo que haya en la mesa durante las vacaciones de Pascua o Navidad en Rumania, hay un plato que es absolutamente imprescindible: la tradicional sopa de pollo con fideos.
- 4 chicken legs (or back, neck, wings)
- 3 carrots
- 1 parsley root
- ½ celery root
- 1 onion
- salt & pepper
- parsley ((fresh))
- 150 g white flour
- 1 egg
- pinch of salt
- 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.
- 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.
No matter what else is on the lunch or dinner table during the Romanian Easter or Christmas holidays, there’s one dish that’s an absolute must-have, and that’s the traditional chicken noodle soup.
What’s more comforting than a hot, steaming bowl of delicious chicken soup with homemade Romanian-style thin noodles?
This simple soup is a basic staple served during the holidays and features chicken, some of which is used to make boeuf salad, carrots, onions, bell peppers, celery root, parsnip, turnip, and fresh parsley. For an authentic taste use organic, free-range chicken meat.
Enjoy this classic Romanian chicken noodle soup recipe!
Ingredients
- 4 chicken legs or back, neck, wings
- 3 carrots
- 1 parsley root
- ½ celery root
- 1 onion
- salt & pepper
- parsley (fresh)
Ingredients for Noodles
- 150 g white flour
- 1 egg
- pinch of salt
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
For more local soups, check out our round-up of the most popular Romanian soups.
