Lagman with chicken and celery
8 servings
120 minutes
Lagman with chicken and celery is a fragrant and hearty dish of Uzbek cuisine that embodies the richness of Eastern traditions. Historically, lagman originated from China and spread across Central Asia, where it acquired its unique character. In this version, the chicken broth filled with spices and vegetables adds lightness to the dish, while the noodles pair excellently with juicy pieces of chicken. Crunchy celery adds fresh, spicy notes, while tomatoes and paprika enhance the flavor's richness. Lagman can be served as a thick soup or as pasta with a flavorful sauce. Its rich taste and vibrant aroma make it perfect for a cozy family dinner or warm gatherings with friends.
1
Prepare broth from chicken, two carrots, two onions, celery root, five cloves of garlic, and spices (bay leaf, black and allspice). Pour in white wine 15 minutes before cooking ends.
- Chicken: 1 piece
- Carrot: 6 pieces
- Onion: 7 pieces
- Celeriac: 100 g
- Garlic: 2 cloves
- Dry white wine: 1 glass
2
Remove the chicken, cool it down, and separate the meat. Strain the broth.
3
Next, slice the onion into half rings and the carrot into circles or wedges. Heat vegetable oil in a deep skillet and sauté the onion with the carrot for 10 minutes.
- Onion: 7 pieces
- Carrot: 6 pieces
4
Peel the garlic, crush it with the flat side of a knife, cut the celery stalks into pieces, add to the pan, and simmer for 5 minutes.
- Garlic: 2 cloves
- Celery stalk: 4 pieces
5
Then cut the tomatoes into large wedges, send them to stew with the other vegetables, add tomato paste and coriander, mix well and simmer everything on low heat for about an hour. Stir three times.
- Tomatoes: 4 pieces
- Tomato paste: 6 tablespoons
- Coriander seeds: 1 tablespoon
6
10 minutes before finishing, add sliced peppers and paprika to the pan.
- Bell pepper: 4 pieces
- Sweet paprika: 2 tablespoons
7
Heat the broth, add the contents of the pan to the pot, stir, and if necessary dilute with boiling water; cook for 15 minutes. It should result in a thin vegetable soup. Season with salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
8
Boil the noodles according to the instructions on the package. Rinse and set aside.
- Noodles: 200 g
9
Place chicken meat and noodles in a bowl, pour in a couple of ladles of soup, adjust for consistency - thinner or thicker, top with greens, and it's ready to serve.
- Chicken: 1 piece
- Noodles: 200 g
- Dill: 1 bunch
- Spring onion: 1 bunch
