Homemade noodles with chicken and cabbage broth Warsaw style
8 servings
40 minutes
Homemade noodles in chicken-cabbage broth Warsaw style is a cozy dish that warms the soul and body. Its roots go back to Polish cuisine, where broths hold a special place in gastronomic tradition. The rich aroma of chicken broth with hints of fragrant pepper, bay leaves, and fresh herbs gives the dish incredible depth of flavor. Hand-made noodles have a unique texture—elastic yet tender—perfectly complementing soft pieces of chicken and the light sweetness of sautéed vegetables. Cabbage adds freshness and lightness, making the broth particularly rich. This dish is often prepared for family dinners when something simple yet incredibly tasty is desired. Served hot with fresh dill and black pepper added, it creates a harmony of flavors that conveys the coziness of home cooking.
1
If there is no broth, we need to start with it, and for that we will need 4 liters of water, 1 chicken, 1 onion head, 3 garlic cloves, 2 celery stalks, 5 black and fragrant peppercorns each, and 3 bay leaves. Put everything in a pot and boil on medium heat for 40 minutes. Strain it out, separate the chicken meat, then the meat can be added to plates with noodles.
- Water: 2 tablespoons
- Chicken egg: 1 piece
- Onion: 6 pieces
- Carrot: 3 pieces
- Allspice peas: 3 g
- Bay leaf: 3 pieces
2
Knead a stiff dough from flour, one egg, water, and a pinch of salt. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Wheat flour: 0.5 glass
- Durum wheat flour: 0.5 glass
- Chicken egg: 1 piece
- Water: 2 tablespoons
3
Slice the onion into half rings and sauté in vegetable oil. Grate the carrot and also sauté in oil.
- Onion: 6 pieces
- Carrot: 3 pieces
4
Chop the cabbage.
- White cabbage: 500 g
5
Take the dough out of the fridge and knead for 5 minutes. Then sprinkle flour on the surface of the table, roll out the dough thinly, cut it into strips 3–4 cm wide, sprinkle each strip with flour, stack them on top of each other and cut into noodles 3 mm wide. Lay them on a flat surface and spread out to dry slightly.
- Wheat flour: 0.5 glass
- Durum wheat flour: 0.5 glass
6
Add chopped cabbage to the boiling broth and cook for 15 minutes, then remove it with a slotted spoon (you can keep it for making solyanka, for example).
- Chicken broth: 4 l
- White cabbage: 500 g
7
Shake off the excess flour from the noodles.
8
Put sautéed vegetables, pepper, and bay leaf in the pot, and after 5 minutes add the noodles. Cook for 7 minutes. Taste for salt, and add more if needed. Add dill, turn off the heat, and let it sit covered for another 5 minutes.
- Carrot: 3 pieces
- Ground black pepper: 3 g
- Allspice peas: 3 g
- Bay leaf: 3 pieces
- Salt: to taste
- Dill: 1 bunch
9
Place a piece of chicken in the plate and pour broth with noodles.
- Chicken broth: 4 l