Forget Regular Chicken Soup — Try This Tangy Moldovan Version Instead

If you want to upgrade your basic chicken soup routine into something with serious character, this traditional Moldovan zeama is exactly what you need. While it is traditionally soured using a special fermented wheat bran infusion called borș, you can easily get that exact same refreshing, bright finish right at home with a simple squeeze of fresh lemon juice.

Here’s what you need: 1.5 pounds of chicken, 10 cups of water, 1 large carrot, 1 yellow onion, 3.5 ounces of celery root, 1 sweet bell pepper, 5 ounces of homemade egg noodles, ½ of a fresh lemon, a bunch of fresh parsley, a few sprigs of fresh lovage (if you can find it), and salt and black pepper to taste.

To start, place the chicken pieces into a large soup pot and cover them with the cold water. Bring everything to a boil over medium-high heat, carefully skim off any foam that rises to the top, and drop the heat to low. Let the chicken simmer gently until the meat is incredibly tender and pulls away from the bone easily, then strain the broth and transfer the cooked chicken to a plate to cool down.

Pour the strained, golden broth back into the pot and toss in the diced carrot, onion, celery root, and sweet bell pepper. Let the mixture simmer on medium-low heat until all the vegetables are completely soft and flavorful.

Next, drop the homemade egg noodles straight into the bubbling broth and cook them for about 4 to 5 minutes until they are perfectly tender.

Right at the very end, pull the pot completely off the heat. Shred the cooled chicken meat back into the soup, pour in the freshly squeezed lemon juice, and stir in the finely chopped parsley and lovage. Pop the lid securely on the pot and let the soup rest undisturbed for about 10 to 15 minutes on the counter, allowing all those bright, herbaceous, and tangy flavors to fully open up before ladling it into deep bowls.