🥣 Instructions:
- Start the broth:
- Place chicken in a large pot; add cold water. Bring to a boil over medium heat, then immediately reduce heat to low.
- Skim off foam that forms on top — this keeps the broth clear.
- Add aromatics:
- Once scum is skimmed, add carrots, parsnips, celery root, onion, pepper, tomato, parsley, whole peppercorns, and salt.
- Simmer gently:
- Cover partially and cook at a low simmer (never boiling hard!) for 2–3 hours, until chicken is tender and flavors meld.
- Strain & finish:
- Remove chicken and vegetables carefully with a slotted spoon.
- Strain the broth through a fine sieve or cheesecloth for a clear soup.
- Taste and adjust salt.
- Prepare noodles (optional):
- Cook fine egg noodles or csipetke separately in salted boiling water, then drain.
- Serve:
- Ladle hot broth into bowls; add pieces of chicken, sliced carrots, and noodles.
- Sprinkle with chopped fresh parsley. Serve with crusty bread.
🌟 Tips:
✅ Adding a halved, unpeeled onion helps give the broth a beautiful golden color.
✅ Don’t boil the soup vigorously — a gentle simmer makes a clear, delicate broth.
✅ Traditional csipetke are tiny pinched dumplings made by mixing flour, egg, and a pinch of salt into a stiff dough, then pinching off small pieces.
Would you like a recipe for csipetke dumplings, or ideas for making a richer broth with beef bones?