Chicken Noodle / Dumpling Soup

In Romania this is known as the sick man's penicillin.

1 chicken
1 lb carrots
2 stalks celery
1 parsnip root
1 large onion
2 cloves garlic
2 handfuls of small pasta
Salt to taste
Pepper to taste
3-4 Tablespoons fresh parsley (chopped)

Take a large pot (1.5 gallons) fill half with cold water, add a teaspoon of salt and place on medium heat. Rinse the chicken very well under running water and then place the whole chicken in the pot. (Do not cover with a lid).

Keep an eye on the pot, because soon on the top of the water, will float foam that needs to be removed with a slotted spoon and discard the foam.

When the foam is no longer surfacing… lower the heat to medium-low (barely boiling point) and cover the pot with a lid. Boil the chicken for 1 hour.

Meanwhile, prepare the rest of the ingredients.
Peel the garlic and onion and crest an X on the bottom of the onion with a knife.
Peel the carrots and parsnip root then cut into 2-inch sticks (almost as the French fries), try to cut them the same thickness so they can cook in the same time.
Measure the pasta in a small bowl.
Wash, remove stems and chop the parsley as fine as you can.

After the chicken is cooked, remove chicken from broth and place in a bowl with a colander, and let cool completely.

Take another pot and strain the broth through a fine sieve or a paper towel.

Wash the pot in which you boiled the chicken with soapy water and rinse well.

Return the broth to the burner, add carrots, parsnip, onion, celery, garlic, salt and pepper to taste. Boil until carrots are cooked. Remove the celery, onion and garlic and discard (this is optional, some people like to eat them).

When chicken is cool and ready to handle remove skin, bones and discard, keeping only the flesh.

Add meat to the pot. Add the pasta and let soup cook at low temperature until pasta is cooked too.

Taste the soup for salt, pepper and then add the chopped parsley.

This soup is also made with dumplings and it is better tasting than with pasta.

To make dumplings it is a little tricky, because you never know the right amount of cream of wheat (farina) so you have to test the batter before you place in the water. The water also has to be at the right temperature and not boiling because it could spread the batter into a mush.

Take two eggs and separate the whites.
Beat egg white to soft peak, add egg yolks, salt and cream of wheat (farina) until is creamy.
(See in my pictures the texture of the batter).
Let the batter rest for 30 minutes before cooking. The cream of wheat (farina) will soak and cook faster.

Take a shallow pan and fill 1/2 with water, add a pinch of salt and bring to a boil. Reduce the heat to the point where the water does not bubble.
Add by a tablespoon full of batter as much as you have space.
Cook on low until dumplings have cooked on one side. With a slotted spoon turn slowly on the other side.

After they are cooked, add them to the hot soup instead of pasta.


  1. mare dreptate ai cu supa asta,e grozava ,doar zeama ei am tolerat-o acum ,cind am avut febra si gilcile au luat-o razna ca marime!:)

  2. Sper ca te simti mai bine. Eu inca n-am racit de vre-o 3 ani dar si cand ma paleste, sa te tii :))


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