Serbian Soup Recipes: Classic Chicken Soup

Serbian chicken soup, often called pileća supa, is a clear, gently simmered broth with chicken, root vegetables, and fine noodles, usually served as a first course or a light meal. Families make it in different ways, but a slow simmer and a little parsley give this straightforward version its comforting, savory character.

Ingredients

2 lb (900 g) bone-in, skin-on chicken thighs or drumsticks, or a mix
10 cups (2.4 L) cold water
1 medium yellow onion, about 5 oz (150 g), peeled and halved
2 medium carrots, about 5 oz (150 g), peeled and cut into thick pieces
2 celery ribs, about 3.5 oz (100 g), cut into thick pieces
1 small parsley root, about 3.5 oz (100 g), peeled and cut into pieces; if unavailable, use parsnip or a small piece of celery root
8 whole black peppercorns, about 2 g
1 tsp (6 g) fine salt, plus more to taste
1 dried bay leaf, about 0.2 g (optional)
2 oz (56 g) dried fine egg noodles or soup noodles
2 tbsp (8 g) finely chopped fresh flat-leaf parsley

Instructions

Prepare the pot. Put the chicken, cold water, onion, peppercorns, salt, and bay leaf, if using, in a large stockpot. Set the pot over medium-high heat and bring the water just to a simmer, which should take about 10 to 12 minutes. As foam rises, skim it off with a spoon for a clearer-looking broth. Avoid a hard boil; vigorous bubbling can break up the chicken and make the soup cloudy.
Simmer the chicken. Lower the heat so the liquid bubbles gently, partly cover the pot, and simmer for 33 to 35 minutes. Keep the surface at a quiet simmer rather than letting it boil rapidly. Check the thickest part of a thigh with a food thermometer, without touching bone: the USDA FSIS safe minimum for poultry is 165°F (74°C). If the chicken has not reached that temperature, keep simmering and check again after a few minutes.
Add the root vegetables. Add the carrots, celery, and parsley root to the pot. Continue to simmer gently for 22 minutes, or until the vegetables are tender when pierced with a knife but still hold their shape. The chicken should remain at a gentle simmer while the vegetables cook, not at a rolling boil.
Lift out and portion the solids. Transfer the chicken and vegetables to a plate or shallow bowl using tongs and a slotted spoon; allow about 3 minutes for them to cool enough to handle. Remove and discard the onion, peppercorns, and bay leaf. Take the meat off the bones, discard the bones and skin, and break the meat into bite-size pieces. Cut the vegetables into smaller serving pieces if needed. Return the chicken and vegetables to the pot, or keep them on the plate until the noodles are cooked.
Cook the noodles and finish. Bring the broth back to a gentle boil, stir in the noodles, and cook according to the package directions, usually about 8 minutes, until just tender. Stir once or twice so they do not settle and stick. Return the chicken and vegetables to the pot if you held them back, then simmer for 2 minutes to warm through. Taste and add salt as needed. Stir in the parsley and serve hot.

Tips

Keep the broth at a simmer. A slow, steady simmer extracts flavor while helping the soup stay clear. If the pot boils vigorously, reduce the heat; do not try to fix cloudy broth by adding flour or starch, since that changes the clear-soup texture.
Use parsley root if you can find it. It is a traditional soup vegetable with a mild, earthy flavor. Parsnip is the easiest substitute and tastes a little sweeter; celery root gives a more pronounced celery flavor. Either works without changing the method.
Season at the end as well as the start. Broth strength and saltiness vary with the chicken and the amount of water that evaporates. Taste after the noodles are cooked, then adjust the salt gradually. A small amount of extra chopped parsley brightens the bowl without masking the broth.
Consider cooking noodles separately for planned leftovers. Noodles left in soup continue to absorb broth and soften. If you expect to store portions, cook them in a separate saucepan and add them to bowls as you serve; keep the broth and noodles in separate containers.

Serving Suggestions

Serve the soup in warm bowls with a little chicken and several pieces of vegetable in each portion. In a Serbian-style meal, soup often comes before the main course, so a modest bowl is enough; for a light lunch, serve a larger portion with bread. Crusty white bread, a simple country loaf, or a soft roll is useful for soaking up the last of the broth.

Offer extra chopped parsley and black pepper at the table so diners can season their own bowls. A small salad of sliced cucumbers, tomatoes, or cabbage makes a fresh contrast if the soup is the main meal. Keep accompaniments simple: the broth is delicate, and strongly spiced sides can crowd out its mild chicken and vegetable flavor.

Variations

Use a whole chicken. A small 3 to 3½ lb (1.4 to 1.6 kg) chicken can replace the cut pieces. It may need longer to cook, so use the thermometer rather than relying on the clock; check the thickest breast and inner thigh for 165°F (74°C). Add extra simmering time as needed, and remove the breast meat earlier if it reaches temperature before the legs.

Make a heartier soup. Add 1 medium potato, about 6 oz (170 g), peeled and diced, with the other vegetables. The broth will be slightly starchier and more filling. You can also add ½ cup (80 g) diced celery root in place of some of the parsley root, but keep the total amount of vegetables close to the recipe so the broth remains balanced.

Choose a different noodle. Fine egg noodles are convenient, but small soup pasta such as ditalini or tiny shells works too. Follow the package cooking time and stop when the pasta is just tender. For a version without egg noodles, use a small wheat pasta; it will change the traditional texture but still suits the broth. For gluten-free soup, use a gluten-free small pasta and cook it separately if its starch clouds the broth.

Make it more substantial with dumplings. Some home cooks serve chicken soup with small dumplings rather than noodles. This is a family-style variation, not a required feature of every Serbian soup. Cook dumplings according to a reliable recipe in a separate pot or directly in the broth, allowing for the extra time and broth they need; their texture will be softer and more substantial than noodles.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Cooked soup keeps for 3 to 4 days in the refrigerator. If noodles are already in the pot, expect them to swell and soften as they sit; the soup will still be usable, but the broth may seem thicker. For the best texture, store cooked noodles separately from the broth and chicken.

For longer storage, freeze the broth, chicken, and vegetables in freezer-safe containers for up to 2 to 3 months for best quality. Leave a little space at the top because liquid expands as it freezes. Freeze noodles separately if possible, or cook a fresh batch when serving. Thaw frozen soup in the refrigerator overnight or reheat it directly from frozen over low heat, stirring as it loosens.

Reheat only the portion you plan to eat, bringing it to 165°F (74°C) and checking with a food thermometer. Warm it gently so the chicken stays tender, then add a splash of water or unsalted broth if it has thickened. Do not leave soup at room temperature for more than 2 hours, and discard leftovers that have been held longer than recommended.

Frequently Asked Questions

What makes Serbian chicken soup different from ordinary chicken soup?
There is no single ingredient that defines every family’s version. This style is often a clear, gently simmered chicken broth with root vegetables and fine noodles, served as a course before the main dish. Parsley root is a familiar choice where available, but parsnip is a practical substitute.

Can I make the soup with chicken breast?
Yes, but bone-in thighs or drumsticks generally give the broth more flavor. Boneless breast cooks faster and can become dry if simmered for the full time. Add it later, check the thickest part for 165°F (74°C), and remove it as soon as it reaches that temperature.

How do I keep the broth clear?
Start with cold water, bring it up gradually, skim foam from the surface, and keep the pot at a gentle simmer. Avoid stirring vigorously or boiling hard. A little cloudiness does not affect safety or make the soup unusable; it is mainly a matter of appearance and texture.

Can I prepare Serbian chicken soup ahead?
Yes. Make the broth, chicken, and vegetables up to 3 days ahead and refrigerate them promptly. For a fresher noodle texture, cook the noodles shortly before serving and add them to the reheated soup. If the broth sets slightly when cold, that is normal; it will become liquid again as it warms.

Can I make this soup without parsley root?
Yes. Use an equal amount of parsnip for a gently sweet flavor, or celery root for a more savory, celery-like note. If neither is available, increase the carrot or celery slightly. The soup will still work, though it will lack the distinctive mild flavor of parsley root.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).