Recipe for: Chicken broth with homemade noodles - photo 1
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Recipe for: Chicken broth with homemade noodles

Pikantne Soups May Day 150 min Medium 6 wyświetleń ~11.39 PLN * - (0)
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Description

A classic, light broth made with a whole chicken (free-range hen or garden chicken) served with homemade noodles made from flour and eggs. It is an aromatic, clear soup with a golden hue, featuring tender meat and slightly sweet vegetables. Perfect for an outdoor May Day lunch — it warms, soothes, and tastes like home. Serve with chopped parsley; optionally add a bit of dried lovage or a slice of lemon for freshness.

Ingredients Used

Ingredients (17)

Servings:
6
  • Chicken 1600 g
  • Water 3000 ml
  • Carrot 2.5 szt. (~200 g)
  • Celery 200 g
  • Onion 2 szt. (~300 g)
  • Leek 200 g
  • Garlic 3 ząbki (~15 g)
  • Wheat flour 300 g
  • Chicken egg 3 szt. (~180 g)
  • 🌿 Przyprawy
  • Parsley 100 g
  • Bay leaf 10 szt. (~3 g)
  • Allspice (berries) 4 szt. (~4 g)
  • Salt 17 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Dried lovage 2 g
  • Lemon 1.3 szt. (~100 g)
💰 Szacowany koszt dania: ~11.39 PLN (1.90 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the chicken under cold running water and remove any feathers. Wash the vegetables (carrot, parsley, celery, leek), do not peel them too thinly — the skin will add color. Cut the onions in half through the middle and char the skins on a dry pan or over the fire until well browned (about 5-7 minutes), which will give the broth a nice golden color.

Ingredients: chicken, Carrot, Parsley, Celery, Leek, Onion
Use a large cutting board, a sharp knife, and protective gloves to char the onion (or hold half of the onion with tongs). Do not burn the onion for too long — it should be dark brown, not black.

Broth

2

Place the chicken in a large pot (capacity 6–8 l). Cover with cold water to about 3 cm below the edge of the pot (about 3 l). Set over low heat and slowly bring to a boil — this may take 20–30 minutes. When foam starts to appear, skim it off with a slotted spoon every few minutes until the surface is relatively clear (the first 20-30 minutes).

Ingredients: chicken, Water, Salt
Use a large stainless steel pot (6–8 l) and a slotted spoon. Important: do not bring the broth to a rapid boil — it should only simmer gently. Skimming and condensation are key for clarity.
3

After removing most of the foam, add the prepared vegetables (carrot, parsley, celery, leek), the burnt onions (cut side up), garlic, bay leaf, and allspice. Add 1/2 teaspoon of freshly ground pepper (for us: 1 pinch from the list). Reduce the heat to very low and simmer with the lid slightly ajar for 90–120 minutes. At a very low heat, the broth should only move gently — do not boil vigorously.

Ingredients: Carrot, Parsley, Celery, Leek, Onion, Garlic, Bay leaf, Black pepper
Place the pot on the heat with the minimum flame — if the broth boils vigorously, it will become cloudy. Time for a free-range chicken: 120 minutes; for a younger chicken 90 minutes.

Broth - clarification

4

After cooking, remove the chicken and set it aside on a cutting board to cool. Strain the broth through a fine sieve or a thick sieve lined with cheesecloth into another pot to get rid of any bits and impurities. If you want a clearer broth, chill the stock in the refrigerator for 1–2 hours and remove the solidified fat from the surface.

Ingredients: Water
Use a large strainer and a bowl. If you don't have cheesecloth, use a very fine sieve. Cooling in the fridge makes it easier to separate the fat.

Homemade pasta - preparing the dough

5

On a pastry board or in a large bowl, sift the flour and form a mound. Make a well in the center (like a crater) and crack in the whole eggs. Add about 1 g of salt (part of the total amount). With a fork or your fingers, gently combine the eggs with the flour from the inside, gradually pulling in the flour from the sides until an uneven dough forms. Then, start kneading by hand for 8–10 minutes until the dough is smooth, elastic, and no longer sticks to your hands. If the dough is too dry, add a little cold water; if too sticky, sprinkle a thin layer of flour.

Ingredients: Wheat flour, Salt
Use a wooden board and the sharp edge of your hand. If you have a mixer with a dough hook, knead for 5-7 minutes. Do not knead too long — 8-10 minutes by hand is enough.

Homemade pasta - rolling and cutting

6

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. After resting, divide it into 2-3 parts. Roll each part out with a rolling pin on a floured surface into a thin sheet about 1–2 mm thick. Loosely roll the sheet into a long log (sprinkling with flour to prevent sticking) and cut into strips 3–4 mm wide (or thicker if you prefer thicker noodles). Unroll the strips and lay them out for 10–20 minutes to dry slightly.

Ingredients: Wheat flour
If you have a pasta machine, set the rollers to the thin setting. Use a sharp knife for cutting and remember to dust with flour to prevent the strands from sticking together.

Homemade pasta - cooking

7

In a large pot, bring water to a boil (about 3 l), add 5 g of salt (part of the total amount) and drop in the pasta in batches. Cook for 2–4 minutes from the moment it rises to the surface — the pasta should be al dente. Drain the pasta in a colander and immediately transfer it to bowls or plates with hot broth.

Ingredients: Wheat flour, Salt
Use a wide pot to cook the pasta. Do not keep the cooked pasta in water for too long so it doesn't become mushy.

Seasoning and serving

8

Separate the meat from the bones: tear or cut the breasts and thighs into pieces, remove the skin and tendons. Heat the boiled, strained broth and taste — season with salt to taste. Place a portion of pasta in a bowl, add pieces of meat, and pour hot broth over it. Generously sprinkle with finely chopped parsley. Optionally, add a pinch of dried lovage (first try 1/4 teaspoon) and serve a slice of lemon on the side.

Ingredients: Parsley, Wheat flour, dried lovage, Lemon, Salt, Black pepper, chicken
Use a slotted spoon to transfer the pieces of meat. Serve the broth very hot — preferably in deep plates or soup bowls. Additionally, you can add dried lovage to enhance the flavor and a slice of lemon for freshness.

Final tips

9

If you are planning an outdoor serving for May Day, keep the broth in a soup thermos or in a large, tightly sealed container, and store the pasta and meat separately to prevent them from getting soggy. Serve hot and season with pepper on the plate if needed.

Ingredients: Water, Wheat flour, chicken
Use a soup thermos or thermal container to maintain temperature during transport. Transport the pasta in a separate container to prevent it from soaking up moisture.

Fun Fact

💡

Broth is traditionally served in Poland during Sunday dinners and family celebrations; in the past, chicken broth was a symbol of hospitality and care — it was slowly cooked with aromatic vegetables and herbs.

Best for

Majówka Niedzielny obiad Spotkanie rodzinne

Tips

🍽️ Serving

Serve the broth very hot with a portion of freshly cooked pasta and pieces of meat. Sprinkle with fresh parsley just before serving. For guests, prepare an additional bowl with sliced lemon and freshly ground pepper. Keep the pasta and meat separate if serving outside the home.

🥡 Storage

Store the strained broth in the refrigerator for up to 3 days in an airtight container. The natural fat can be removed after cooling. The broth can also be frozen for up to 3 months (portions of 500–1000 ml). Store cooked pasta separately in the refrigerator for up to 24 hours and briefly reheat in hot broth; do not store cooked pasta with meat for too long, as it will become mushy.

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