Chicken Soup with Homemade Noodles

The chicken is cleaned carefully, removing all traces of feathers and any remaining skin, then it is cut into smaller pieces to cook evenly. After being cleaned, the chicken is washed very well under a stream of cold water. This step is essential to remove impurities and ensure a clear and tasty soup. Once washed, the chicken is placed to boil in a large pot of cold water to extract all its flavors. During boiling, the foam that forms on the surface is removed with a skimmer so that the soup remains clear and appetizing.

While the chicken is boiling, Grandma starts preparing the noodles, an essential step to complete this dish. "Let them have time to dry," she always told us, and I try to follow her advice. I mix the eggs with the flour, and then I start kneading an elastic and uniform dough. This stage requires a little effort, but the result is worth it. After the dough is well kneaded, I roll it out into a thin sheet, being careful to sprinkle flour on the table to prevent sticking. I want to achieve a perfectly round sheet, but unfortunately, I never manage to do it as well as Grandma.

Once the sheet is rolled out, I sprinkle it again with flour, carefully roll it up, and cut it into thin strips. The resulting noodles are spread out on a tray to dry slightly, and the excess flour is sifted delicately to avoid clumping.

The vegetables are the next important step. The onion, carrot, and bell pepper are carefully peeled and then finely chopped. These will add flavor and color to the soup. Once the meat is boiled, the chopped vegetables are added to the pot and boiled together for about 20 minutes. Salt is added to taste, then the pureed tomatoes and tomato paste, which will give a special flavor to the dish. A little sour juice is also added to give the soup that specific taste, then everything is left to boil.

When the noodles have been spread out, they are carefully sprinkled into the pot and boiling continues until they rise to the surface, a sign that they are ready. Turning off the heat, I add finely chopped greens, such as parsley and dill, which bring an extra freshness and flavor. The soup is served hot, steaming, alongside a slice of fresh bread, and each spoonful is an explosion of traditional flavors. It is savored eagerly, reminding one of hearty meals at home.