I grew up eating homemade noodles with chicken bouillon, This Moldovian dish is so comforting! Its the very definition of home. Bouillon is when you slow simmer an organic chicken to create the most delicious broth. This dish isn’t soup, soup is made with potato’s in it, this dish is called Bouillon. At least that is how my grandma used to call it. This recipe uses simple wholesome ingredients to feed the whole family!
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Moldovian dish
I love to see all the different traditional dishes from every country! This one here is a traditional Moldovian dish. The concept of bouillon somewhat reminds me of a Vietnamese dish called pho. The taste isn’t the same, but they both have a delicious broth with meat and noodles and fresh herbs.
Serve this dish with homemade sourdough bread!
This image is the very definition of my childhood! I remember my grandmother and my mother dry their rolled pasta all over the house. I have memories of my mom rolling pasta dough in the kitchen, working hard to make us the most nutritious meals. Watching my mom make homemade meals from scratch in the kitchen has sparked the love of cooking in me. As an adult with my own children, I now understand the importance of homecooked meals.
Tools you will need to make noodles with chicken bouillon
- 8 quart pot
- knife
- cutting board
- Measuring cups and spoons
- Blender (optional)
- Pasta machine
- Rolling pin
- Ziploc bag
Ingredients
Egg noodles:
- 2 1/4 cup flour
- 3 eggs
- 3 tbl water
- extra flour for dusting
Broth:
- 1 whole organic chicken
- 8 quarts (7.5 L) of water
- 2 bay leaves
- 1 tsp whole peppercorns
- 1 1/2 onion
- 2 garlic cloves
- 2 1/2 tsp salt
- 1/2 cup chopped parsley
- Jalapeno (optional)
Start with the Bouillon
Place the whole chicken into a pot and cover it with water. Add salt, 1 whole onion cut in half, garlic, peppercorns, and the bay leaves. Bring to a boil and cover with a lid, then turn it down to a simmer. Simmer for 3-4 hours. This will create a delicious broth called Bouillon! Slow cooking the chicken will make the meat very tender, the chicken will fall of the bones.
If you want to cut the chicken into parts you can, I prefer to cook it whole. This will not change the outcome.
Egg noodles
1 hour before the broth is done, start the noodles. In a blender place the flour, eggs, and water. The added water will give the noodles a lighter texture. Which will be prefect for Bouillon.
If you do not have a blender:
Place the flour on a clean countertop, gather it into a circle then make a well in the middle. Crack the eggs into the middle and pour the water. Slowly start mixing the flour with the eggs and water till it combines. If doing this by hand it will take about 10 minutes to combine.
(If you will be using this noodle recipe for pasta dishes, skip the water and add an extra egg.)
Close with the lid then blend for about 30 seconds on the lowest setting. I use my Vitamix which I love! Our family has been using this blender for 5 years now! You can purchase it here. Blend it till it forms a ball.
The dough shouldn’t be too sticky, when you touch it, it shouldn’t stick to your finger. If it does add another 1/4 cup of flour then blend till it comes together.
Take out the dough from the blender onto a clean counter top, knead the dough for 2 minutes just to insure it is smooth. Then place the dough into a Ziploc bag for 3o minutes. This helps the dough to fully absorb the moisture.
Roll & Dry the pasta
Divide the dough into 4, dust with flour. Roll each ball into sheets of pasta. I use my rolling pin as a guide. I roll it to the length of the rolling pin.
Dust the sheets with flour then set them to dry. I don’t have any fancy technique for this, I use sheets on the couch method. I lay clean sheets on the back of the couch then I lay the pasta sheets on them to dry for 30 minutes.
Once the pasta is dry, cut each pasta sheet into 4 equal pieces, then I put it through the pasta machine. I have this pasta machine that attaches to my mixer.
Assemble the soup
With a slotted spoon take out the chicken into a clean bowl, wait for it to cool down a bit. Once cooled, take the chicken apart. I like to cook the chicken first then cut it into pieces because the meat comes off the bones very easily. If you want to cut the chicken into parts before cooking you can do that! It wont change the outcome. (if you do that, you will skip this part)
Also take out the onion, bay leaf, garlic, and the peppercorns. Discard
Leave the pot with the bouillon on the stove, bring to a boil then put in the noodles into the bouillon. Cook for 3 minutes then take off the heat. DO NOT drain the noodles.
Add the chicken back into the pot with the noodles and the bouillon.
Chop the parsley and thinly slice 1/2 an onion. Add the toppings to the Bouillon. Taste for salt, add more if needed.
Slice the jalapeno thinly, then add it to each individual bowl if you like spicy! We sure do!
Enjoy!
Noodles with chicken bouillon
Equipment
- 8 quart pot
- Knife
- Cutting board
- pasta machine
- Rolling Pin
- measuring cups and spoons
- mixer
- Ziploc bag
Ingredients
Bouillon
- 8 quart water
- 1 whole organic chicken
- 1 1/2 onion
- 2 bay leaves
- 2 cloves garlic
- 1 tsp whole peppercorns
- 2 1/2 tsp salt
- 1/2 cup chopped parsley
- 1 jalapeno (optional)
Instructions
- START WITH THE BOUILLONPlace the whole chicken into a pot and cover it with water. Add salt, 1 whole onion cut in half, garlic, peppercorns, and the bay leaves. Bring to a boil and cover with a lid, then turn it down to a simmer. Simmer for 3-4 hours. This will create a delicious broth called Bouillon! Slow cooking the chicken will make the meat very tender, the chicken will fall of the bones.
- EGG NOODLES1 hour before the broth is done, start the noodles. In a blender place the flour, eggs, and water. Close with a lid then blend for about 30 seconds on the lowest setting. Blend it till it forms a ball.The dough shouldn’t be too sticky, when you touch it, it shouldn’t stick to your finger. If it does add another 1/4 cup of flour then blend till it comes together.
- Take out the dough from the blender onto a clean counter top, knead the dough for 2 minutes just to insure it is smooth. Then place the dough into a Ziploc bag for 3o minutes. This helps the dough to fully absorb the moisture.
- Divide the dough into 4, dust with flour. Roll each ball into sheets of pasta. I use my rolling pin as a guide. I roll it to the length of the rolling pin.
- Dust the sheets with flour then set them to dry. I don’t have any fancy technique for this, I use sheets on the couch method. I lay clean sheets on the back of the couch then I lay the pasta sheets on them to dry for 30 minutes.
- ASSEMBLE THE SOUPWith a slotted spoon take out the chicken into a clean bowl, wait for it to cool down a bit. Once cooled, take the chicken apart. Also take out the onion, bay leaf, garlic, and the peppercorns. Discard
- Leave the pot with the bouillon on the stove, bring to a boil then put in the noodles into the bouillon. Cook for 3 minutes then take off the heat. DO NOT drain the noodles.
- Add the chicken back into the pot with the noodles and the bouillon.
- Chop the parsley and thinly slice 1/2 an onion. Add the toppings to the Bouillon. Taste for salt, add more if needed.If you like spicy food, thinly cut the jalapeno then add into each individual bowl.
Notes
IF YOU DO NOT HAVE A BLENDER:
Place the flour on a clean countertop, gather it into a circle then make a well in the middle. Crack the eggs into the middle and pour the water. Slowly start mixing the flour with the eggs and water till it combines. If doing this by hand it will take about 10 minutes to combine.(IF YOU WILL BE USING THIS NOODLE RECIPE FOR PASTA DISHES, SKIP THE WATER AND ADD AN EXTRA EGG.)
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