Moldovan zama with chicken

Place the chicken in a large pot, pour in 2 L of cold water, and bring to a boil. Skim off the foam, reduce the heat, and simmer gently for 45–60 minutes, until the meat is tender.

Add the whole onion, sliced carrot, bell pepper, and celery root. Season with salt and cook for another 15 minutes, so the vegetables stay whole but soft.

Remove the chicken and vegetables from the broth. Take the chicken off the bone and return the meat to the pot; discard the onion, then chop the carrot, pepper, and celery root and return them to the soup.

Add the homemade noodles and cook for 3–5 minutes, or according to the package instructions, until tender.

Pour in the sour borsch, add the lovage leaves and black pepper, stir, and bring to a single boil. Don't boil for long after adding the borsch, to keep its fresh tang.

Remove the pot from the heat, add the chopped parsley, cover with a lid, and let the zama rest for 10 minutes. Serve hot.