Where it comes from
Unlike the sour ciorbă, this clear supă is the gentle Sunday soup of Romanian homes, ladled out for lunch before the roast. Cooks prize a long, slow simmer of a whole hen with garden vegetables, and the thread-thin homemade noodles dropped in at the end are a small ritual of care that distinguishes a grandmother's pot.
On the plate
A clean, restorative golden broth deeply flavoured with chicken and sweet root vegetables, the silky homemade noodles slipping through it. A bowl tastes like being cared for when you are unwell.
How it works
Starting in cold water and skimming diligently draws out flavour while keeping the broth crystal-clear rather than cloudy. Cooking the noodles directly in the finished broth thickens it slightly and infuses them with chicken flavour.
Variations
With semolina dumplings (galuste) instead of noodles, enriched with an egg-yolk liaison, rooster broth for richer flavour, garnished with lovage
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓70 min active
How it's made
8 steps · Show ↓- 110 min
Cover a whole chicken or chicken pieces with cold water and bring slowly to a simmer.
- 25 min
Skim off the foam carefully to keep the broth clear.
- 360 min
Add whole carrots, parsnip, celeriac and an onion, and simmer gently for about an hour.
- 415 min
Make a simple noodle dough from egg and flour, then roll thin and cut into fine strips.
- 55 min
Lift out the chicken and vegetables, then strain the broth.
- 68 min
Bring the strained broth back to a boil and cook the noodles in it until just tender.
- 75 min
Shred some chicken meat and dice the carrot back into the soup.
- 83 min
Season with salt and pepper and finish with chopped lovage or parsley.
