Moldovan Sour Chicken Noodle Soup
Moldovan sour chicken noodle soup turns tender chicken, homemade noodles, sweet vegetables, and bright herbs into a tangy, cozy meal that tastes rich without costing much.
This soup is known for its clean chicken broth, soft noodles, and gentle sour finish. Fermented bran liquid gives the most traditional flavor, but lemon juice works well when you need an easy pantry option.
Why You’ll Love This Recipe
- The broth tastes light, savory, and bright, with a sour finish that wakes up every spoonful.
- The chicken turns tender as it simmers with carrots, onion, parsley root, pepper, and tomatoes.
- Homemade noodles make the soup feel hearty and special with simple pantry ingredients.
- It feeds 4 people with affordable staples and reheats well for a practical family meal.
Budget & Health Tip: Use bone in chicken thighs, drumsticks, or a mixed soup pack for the deepest flavor at a lower price. Parsley root adds authentic sweetness, but parsnip is a smart swap if it is easier to find. Add the lemon juice or fermented bran liquid near the end so the soup stays fresh and bright.
Ingredients (Serves 4)
- 2 pounds bone in chicken pieces, such as thighs, drumsticks, or wings (900 g)
- 8 cups chicken broth or water with extra seasoning (1.9 L)
- 2 medium carrots, sliced (200 g)
- 1 medium onion, finely chopped (150 g)
- 1 small parsley root, sliced, or 1 small parsnip (80 g)
- 1 small bell pepper, chopped (120 g)
- 2 medium tomatoes, chopped, or 1 cup crushed tomatoes (300 g or 240 g)
- 1 cup all purpose flour, for homemade noodles (125 g)
- 1 large egg, for homemade noodles (50 g)
- 2 to 3 tablespoons water, for homemade noodles (30 to 45 ml)
- 1 pinch salt, for homemade noodles (1 g)
- 1 cup fermented bran liquid, or 3 to 4 tablespoons fresh lemon juice (240 ml or 45 to 60 ml)
- 1 and 1 half teaspoons salt, plus more to taste (9 g)
- 1 half teaspoon black pepper (1 g)
- 1 fourth cup chopped lovage, fresh or frozen (10 g)
- 1 half cup chopped fresh parsley (15 g)
Step-by-Step Instructions
1. Make the Homemade Noodles
Add the flour, egg, pinch of salt, and 2 tablespoons water to a bowl. Mix until a firm dough forms. If it feels too dry, add the remaining water a little at a time.
Knead for 3 to 4 minutes, until the dough feels smooth and slightly elastic. Cover it and let it rest while you start the soup. This short rest makes the dough easier to roll.
Roll the dough very thin on a floured surface, about 1 eighth inch thick. Dust it lightly with flour, fold it loosely, and slice it into thin noodles. Shake them apart so they do not stick.
2. Start the Chicken Broth
Place the chicken in a large pot. Add the chicken broth, salt, and black pepper. Bring it to a gentle boil over medium high heat.
As the broth heats, skim off any foam from the surface. This keeps the soup clear and clean tasting. The pot should smell savory and mild, not heavy or greasy.
3. Simmer the Chicken with the Vegetables
Add the carrots, onion, parsley root, bell pepper, and tomatoes. Lower the heat so the broth gently bubbles.
Simmer for 35 to 45 minutes, until the chicken is tender and the vegetables are soft. The carrots should taste sweet, the onion should melt into the broth, and the kitchen should smell like slow cooked chicken and herbs.
4. Shred or Portion the Chicken
Lift the chicken onto a plate. Let it cool for a few minutes, then remove the bones and skin if you like. Shred the meat into bite size pieces, or leave larger pieces for a rustic serving style.
Return the chicken to the pot. Taste the broth before adding more salt. Bone in chicken and prepared broth can vary a lot, so adjust slowly.
5. Cook the Noodles
Bring the soup back to a steady simmer. Add the homemade noodles and stir gently so they separate in the broth.
Cook for 4 to 7 minutes, depending on thickness. The noodles should turn tender but still hold their shape. If they look swollen and soft, they are ready.
6. Sour the Soup and Finish with Herbs
Stir in the fermented bran liquid or lemon juice. Start with less if you are using lemon, then taste and add more until the broth tastes bright and balanced.
Simmer for 2 more minutes, then turn off the heat. Add the lovage and parsley. The herbs should smell fresh and grassy as soon as they hit the hot soup.
Let the soup rest for 5 minutes before serving. This helps the sour broth, chicken, noodles, and herbs settle into one clean, comforting flavor.
Expert Troubleshooting & FAQs
What is fermented bran liquid?
Fermented bran liquid is a traditional souring ingredient used in Moldovan and Romanian soups. It has a tangy, wheaty flavor that gives the broth depth. You may find it labeled as borÈ™ at Eastern European markets.
Can I use lemon juice instead?
Yes. Lemon juice is the easiest substitute. Add it at the end, not at the beginning, so the soup tastes fresh instead of flat. Start with 3 tablespoons (45 ml), then adjust to taste.
Why did my noodles turn mushy?
The noodles likely cooked too long or were rolled too thin. Add them only after the chicken and vegetables are tender. Simmer gently and taste one noodle after 4 minutes.
Can I use boneless chicken?
Yes, but bone in chicken gives the broth more body and flavor. If you use boneless thighs or breast, simmer until just cooked through, then remove and shred so the meat stays juicy.
Can I make this soup ahead?
Yes. For the best texture, cook the noodles separately if you plan to store the soup. Add them to each bowl before serving, then ladle hot soup over the top.
Estimated Nutritional Facts
These values are rough estimates per serving and will change based on the chicken pieces, broth, and amount of noodles used.
- Calories: 410
- Protein: 32 g
- Carbs: 42 g
- Fats: 13 g
Moldovan Sour Chicken Noodle Soup
Ingredients
- 2 pounds bone in chicken pieces, such as thighs, drumsticks, or wings (900 g)
- 8 cups chicken broth or water with extra seasoning (1.9 L)
- 2 medium carrots, sliced (200 g)
- 1 medium onion, finely chopped (150 g)
- 1 small parsley root, sliced, or 1 small parsnip (80 g)
- 1 small bell pepper, chopped (120 g)
- 2 medium tomatoes, chopped, or 1 cup crushed tomatoes (300 g or 240 g)
- 1 cup all purpose flour, for homemade noodles (125 g)
- 1 large egg, for homemade noodles (50 g)
- 2 to 3 tablespoons water, for homemade noodles (30 to 45 ml)
- 1 pinch salt, for homemade noodles (1 g)
- 1 cup fermented bran liquid, or 3 to 4 tablespoons fresh lemon juice (240 ml or 45 to 60 ml)
- 1 and 1 half teaspoons salt, plus more to taste (9 g)
- 1 half teaspoon black pepper (1 g)
- 1 fourth cup chopped lovage, fresh or frozen (10 g)
- 1 half cup chopped fresh parsley (15 g)
Instructions
- 1. Make the Homemade Noodles. Add the flour, egg, pinch of salt, and 2 tablespoons water to a bowl. Mix until a firm dough forms. If it feels too dry, add the remaining water a little at a time. Knead for 3 to 4 minutes, until the dough feels smooth and slightly elastic. Cover it and let it rest while you start the soup. This short rest makes the dough easier to roll. Roll the dough very thin on a floured surface, about 1 eighth inch thick. Dust it lightly with flour, fold it loosely, and slice it into thin noodles. Shake them apart so they do not stick.
- 2. Start the Chicken Broth. Place the chicken in a large pot. Add the chicken broth, salt, and black pepper. Bring it to a gentle boil over medium high heat. As the broth heats, skim off any foam from the surface. This keeps the soup clear and clean tasting. The pot should smell savory and mild, not heavy or greasy.
- 3. Simmer the Chicken with the Vegetables. Add the carrots, onion, parsley root, bell pepper, and tomatoes. Lower the heat so the broth gently bubbles. Simmer for 35 to 45 minutes, until the chicken is tender and the vegetables are soft. The carrots should taste sweet, the onion should melt into the broth, and the kitchen should smell like slow cooked chicken and herbs.
- 4. Shred or Portion the Chicken. Lift the chicken onto a plate. Let it cool for a few minutes, then remove the bones and skin if you like. Shred the meat into bite size pieces, or leave larger pieces for a rustic serving style. Return the chicken to the pot. Taste the broth before adding more salt. Bone in chicken and prepared broth can vary a lot, so adjust slowly.
- 5. Cook the Noodles. Bring the soup back to a steady simmer. Add the homemade noodles and stir gently so they separate in the broth. Cook for 4 to 7 minutes, depending on thickness. The noodles should turn tender but still hold their shape. If they look swollen and soft, they are ready.
- 6. Sour the Soup and Finish with Herbs. Stir in the fermented bran liquid or lemon juice. Start with less if you are using lemon, then taste and add more until the broth tastes bright and balanced. Simmer for 2 more minutes, then turn off the heat. Add the lovage and parsley. The herbs should smell fresh and grassy as soon as they hit the hot soup. Let the soup rest for 5 minutes before serving. This helps the sour broth, chicken, noodles, and herbs settle into one clean, comforting flavor.
