Zeama is a comforting Moldovan chicken soup brightened with lemon and herbs, with homemade-style noodles making it satisfying enough for a full meal.
A simple chicken broth becomes more flavorful as the vegetables soften; the noodles go in near the end so they stay tender but not mushy.
Add the lemon juice after removing the pot from the heat to keep the broth fresh and fragrant.
Serving Suggestions
Serve with extra dill, lemon wedges, and a slice of rustic bread.
Recipe Notes
Store the broth and noodles separately when possible so the noodles do not absorb all the liquid. Refrigerate for up to 3 days.
Moldovan Zeama (Chicken and Noodle Soup)
A bright Moldovan chicken soup with egg noodles, vegetables, lemon, and fresh herbs.
Ingredients
Equipment
Method
Make the broth:
- Place the chicken, water, carrot, onion, garlic, and 1 teaspoon of salt in a stockpot. Bring just to a simmer.
- Skim the surface, cover partially, and simmer for 35 minutes, until the chicken is tender.
- Transfer the chicken to a plate and strain the broth. Discard the cooked aromatics.
Finish the soup:
- Return the broth to the pot and add the sliced carrots, celery, and remaining salt. Simmer for 10 minutes.
- Shred the chicken and return it to the pot with the noodles. Cook until the noodles are tender, about 7 minutes.
Brighten and serve:
- Remove the pot from the heat. Stir in the dill, parsley, and lemon juice.
- Taste for seasoning and ladle the soup into bowls. Serve with extra herbs and lemon.
Nutrition
Notes
- For a clearer broth, keep the initial simmer gentle and skim often.
- Cook noodles separately if you expect leftovers.
