A traditional recipe, “Zeama” is as Moldovan as you can get! Tangy and light, bursting with flavor, it is typically made with homemade egg noodles and whole chicken. Using whole chicken is crucial for getting that amazing flavor, not to mention all the benefits of bone broth for the human body.
1 smaller whole chicken (about 3lb), cut up
12 cups (3 quarts) water
3 teaspoons salt
1 yellow onion
1 large carrot
1 large celery stalk
1/2 big fresh tomato
about 2 cups homemade egg noodles (can be substituted with store bought fine egg noodles)
3 tablespoons lemon juice
3-4 small branches fresh thyme
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill weed
Wash the chicken, place it in a deep saucepan and add water.
Boil on medium-low heat, until froth rises to the top.
Meanwhile, clean and finely chop the carrot, tomato and celery. Peel the onion and leave whole.
When you notice froth rising to the top of the water, remove it with a skimmer.
Add carrot, celery, tomato, whole onion and salt.
Cook on medium low for 45 minutes or longer, to get all the rich flavors out, while making sure chicken doesn’t start to fall apart.
Add the egg noodles (recipe is found under Miscellaneous category) …
…and the lemon juice.
Continue cooking on medium-low for about 4 more minutes. Remove the whole onion from the soup and discard.
At this time you can add to the pot the chopped parsley and dill, or you can save them and sprinkle some of each on top of the soup bowls, as you serve.
Note: If the celery stalk has any leaves, I usually chop them up finely as well, and add them together with the other herbs.
Cover, remove from heat. You can serve immediately, but if you let it sit for 10 minutes or more, it will allow the flavors to blend in better.
Serving Suggestions: Zeama is usually served with “Mamaliga” traditional corn bread similar to Polenta.