Chicken broth with homemade noodles School Complex No. 2 in Jastrzębie-Zdrój (Poland)

No traditional Sunday family dinner (or wedding reception) is complete without a vase full of this abundant Polish chicken soup, especially in my region - Silesia.


  • 700 g chicken,
  • 3 l water,
  • 150 g carrot,
  • 100 g parsley root,
  • 100 g celery,
  • 1/3 leek,
  • several branches of lovage,
  • 1 onion,
  • 1 clove garlic,
  • salt and pepper,
  • 150 g noodles.

Place the meat in a large soup pot and cover with 3 litres of cold water. Bring water to the boil, skim carefully, then lower the heat and simmer for 1 hour. As it simmers, skim and discard anything that rises to the top.

After an hour, add peeled vegetables, garlic, lovage and leeks. Continue to simmer over low heat for an additional hour. Remove meat and vegetables, and season with salt and pepper to taste. Strain if required.

Homemade noodles


  • 300 grams of wheat flour
  • 1 spoon of butter
  • 2 eggs
  • pinch of salt

Place flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs, salt and soft butter . Gradually mix with hands until well blended. Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands.

Divide the dough into parts and roll with a rolling pin on a lightly floured surface until it is about 2-3mm thick. Use a sharp knife or a pizza wheel to cut the thin dough into noodles, making them the size you prefer. Instead of rolling by hand, you can use a pasta roller to roll and cut your dough.

You can cook the noodles right away (for about 3 minutes in hot boiling broth).

Serve broth with noodle, chopped carrots and parsley.

The dish was made as part of the e-Twinning project "Slow Food" by student of School Complex No. 2 in Jastrzębie-Zdrój (Poland) - Aleksandra Jarosiewicz.