Entree: Moldova – Zeamă de Pui (Traditional Moldovan sour chicken soup with noodles and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 10 cups (2.4 L) water
- 1 large onion, peeled and halved
- 2 medium carrots, peeled and sliced, about 8 oz (225 g)
- 2 stalks celery, sliced, about 4 oz (115 g)
- 1 small parsnip or parsley root, peeled and sliced (optional), about 3 oz (85 g)
- 1 bay leaf
- 6 whole black peppercorns
- 1 cup (85 g) small homemade egg noodles or 6 oz (170 g) short egg noodles
- 3 tbsp (45 ml) vegetable oil or unsalted butter
- 1 egg, lightly beaten (optional, for finishing)
- 1 cup (240 ml) borș (fermented wheat bran) or 3 tbsp (45 ml) fresh lemon juice or 2 tbsp (30 ml) white vinegar, to taste
- 1/2 cup (15 g) fresh dill, chopped
- 1/2 cup (15 g) fresh flat-leaf parsley, chopped
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper

Instructions

1. Place chicken pieces in a large pot with 10 cups (2.4 L) water and bring to a gentle boil. Skim foam, then add the whole onion, carrots, celery, parsnip (if using), bay leaf, and peppercorns. Lower heat and simmer partially covered 45–60 minutes until chicken is tender.
2. Remove the chicken pieces and strain the broth into a clean pot. Discard the cooked onion, bay leaf, and solids; return the clear broth to the stove and keep warm.
3. When cool enough to handle, remove skin and bones from the chicken and shred the meat into bite-size pieces.
4. In a small skillet heat oil or butter over medium heat and lightly sauté a spoonful of finely chopped carrot or onion from the cooked vegetables for extra flavor; add these back to the broth.
5. Add the noodles to the simmering broth and cook until tender, about 5–8 minutes for short egg noodles or per homemade noodle timing.
6. Stir the shredded chicken into the pot. Add borș, lemon juice, or vinegar a little at a time, tasting until the soup reaches a pleasant sour balance.
7. Remove from heat and stir in chopped dill and parsley. For a silkier finish, temper the lightly beaten egg with a ladle of hot broth, then slowly stir it into the soup.
8. Season with salt and pepper to taste and serve hot, garnished with extra dill and lemon wedges on the side.