Chicken broth

Zeamă de pui · Zeamă de pui

Ingredients9

• whole chicken1.5 kg
• carrots, sliced2
• celery stalk, chopped1
• onion, quartered1
• bay leaves2
• black peppercorns5
• salt1 tsp
• fresh parsley, chopped2 tbsp
• egg noodles200 g

Method

1. Place the whole chicken in a large pot and cover with 3 L of cold water; bring to a boil and skim off any foam that rises to the surface.
2. Add the sliced carrots, chopped celery, quartered onion, bay leaves, peppercorns, and salt; stir to combine.
3. Reduce the heat to low and let the broth simmer gently for about 1 hour, partially covered.
4. Remove the chicken from the pot, let it cool slightly, then shred the meat off the bones and set the meat aside; discard the bones and vegetables.
5. Strain the broth through a fine‑mesh sieve back into the pot, discarding the solids.
6. Bring the strained broth back to a gentle boil and add the egg noodles; cook for 8‑10 minutes until tender.
7. Return the shredded chicken to the pot, stir in the chopped parsley, and heat through for 2 minutes.
8. Ladle the hot chicken broth into bowls and serve immediately.