Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Romanian chicken soup is a cornerstone of the national table, made with a whole chicken simmered gently for nearly two hours to produce a clear, golden broth of exceptional depth and clarity. The Romanian version relies on parsley root and celery root alongside carrots and onion, two lesser-known root vegetables that give the broth a distinctive, herbal complexity not found in most other European chicken soups. Fine vermicelli noodles (fidea) are cooked directly in the finished broth and served alongside the shredded chicken meat, scattered with fresh parsley. This is the definitive Romanian comfort food - made for the sick, the cold, and the hungry alike.
Prep
15 min
Cook
120 min
Total
135 min
Servings
6 srv
Difficulty
Easy
Calories
190 kcal
For 6 serving(s)
Per serving
Place the chicken pieces in a large pot and cover with cold water. Bring slowly to a boil and skim all the foam that rises to the surface - this step is critical for a clear broth.
Add the whole carrots, parsley root, celery root, onion, and peppercorns. Season with salt. Reduce to a very gentle simmer.
Cook uncovered or with a lid slightly ajar for 1.5 to 2 hours, skimming occasionally, until the chicken is very tender and the broth is fragrant and golden.
Remove the chicken and set aside to cool. Strain the broth through a fine sieve into a clean pot, discarding the spent vegetables.
Shred the chicken meat from the bones, discarding skin and bones. Bring the strained broth back to a boil, add the fidea noodles, and cook for 5-7 minutes.
Add the shredded chicken back to the soup. Adjust seasoning and serve in deep bowls scattered with freshly chopped parsley.
Sign in to rate this recipe.