Serbian Chicken Soup: A Comforting Homemade Recipe

Serbian chicken soup, often called pileća supa, is a clear, gently simmered broth with chicken and vegetables, commonly served with noodles or semolina dumplings. This version uses soft dumplings, tender chicken, carrots, and parsley for a warming first course or light meal. Recipes vary by household, and noodles are a familiar alternative.

Ingredients

The broth is built from bone-in chicken, onion, celery, and parsley, then finished with carrots and parsnip so the vegetables keep their shape. Fine semolina, sometimes sold under the name griz in the Balkans, makes the dumplings. If fine semolina is difficult to find, use fine durum wheat semolina; coarse semolina can make them grainy. All-purpose flour is not a like-for-like substitute, so use the noodle variation below instead if needed.

2½ lb (1.13 kg) bone-in chicken pieces, such as thighs and drumsticks, skin on or removed
10 cups (2.4 L) cold water
1 medium yellow onion, about 5 oz (150 g), peeled and halved
2 celery stalks, about 4 oz (115 g), cut into large pieces
2 medium carrots, about 6 oz (170 g), peeled and cut into ½-inch (1.3 cm) slices
1 small parsnip, about 3 oz (85 g), peeled and cut into ½-inch (1.3 cm) pieces
1 small bunch flat-leaf parsley, about 1 oz (30 g), stems reserved and leaves finely chopped
1 bay leaf, about 0.2 g
8 whole black peppercorns, about 1 g
1½ tsp fine salt (9 g), plus more to taste
For the dumplings: 2 large eggs (about 100 g without shells)
½ cup fine semolina (80 g)
1 tbsp unsalted butter, melted (14 g)
¼ tsp fine salt (1.5 g)
⅛ tsp ground black pepper (0.3 g)
1 tbsp chopped parsley leaves (4 g), plus more for serving

Instructions

Prepare the ingredients. Halve the onion, cut the celery into large pieces, and slice the carrots and parsnip. Separate the parsley leaves from the stems, reserving both. Measure the dumpling ingredients and keep them ready; having the vegetables cut before the broth starts makes it easier to keep the simmer gentle and controlled.
Start the broth. Put the chicken, cold water, onion, celery, parsley stems, bay leaf, peppercorns, and 1½ teaspoons salt in a large stockpot. Bring the pot slowly to a gentle simmer over medium heat, which should take about 5 minutes. Skim off foam that rises during the first few minutes. Avoid a hard boil: bubbling vigorously can break up the chicken and make the broth cloudy.
Simmer and add the firm vegetables. Lower the heat so the liquid barely bubbles, partly cover the pot, and simmer for 40 minutes. Add the carrots and parsnip, then continue simmering for 23 minutes, or until the chicken is tender and the vegetables are just soft. Keep the pot at a quiet simmer rather than letting it boil rapidly. If the liquid level drops noticeably, add a little hot water.
Check the chicken and strain the broth. Lift the chicken onto a clean plate. Use a food thermometer in the thickest part of a piece without touching bone; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, return it to the pot and simmer, checking again after a few minutes. Strain the broth into a clean pot, discarding the onion, celery, parsley stems, bay leaf, and peppercorns. Keep the carrots and parsnip, and return them to the broth. This straining step takes about 10 minutes, including handling the vegetables.
Make the dumpling mixture. While the broth is simmering, whisk the eggs in a medium bowl. Stir in the melted butter, salt, pepper, and chopped parsley, then mix in the semolina until evenly combined. The mixture should be thick but spoonable. If it seems very loose, let it stand for 5 minutes so the semolina can absorb some moisture; do not add a large amount of extra semolina, which can make the dumplings dense.
Shape and cook the dumplings. Bring the strained broth back to a gentle simmer. Dip two teaspoons in hot broth, scoop a small amount of mixture with one, and use the other spoon to slide it into the pot. Make dumplings about 1 inch (2.5 cm) wide; they expand as they cook. Repeat, leaving space between them, and work in batches if the pot is crowded. Cover and simmer gently for 12 minutes without stirring. Check that the center of a large dumpling reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
Finish the chicken and season. When the chicken is cool enough to handle, remove and discard the skin and bones, then pull the meat into bite-size pieces. Return the chicken to the soup and warm it through for 2 minutes. Taste the broth and add salt if needed. Stir in a little chopped parsley just before serving. The finished soup should be clear and savory, with tender vegetables and dumplings that hold their shape.

Tips

Keep the simmer gentle. A rolling boil can cloud the broth and shred the vegetables. A few small bubbles at the edge of the pot are enough; lower the heat if the dumplings or chicken are bouncing around.
Adjust the dumpling texture carefully. Semolina brands absorb liquid differently. A thick, spoonable batter is right; if yours is too runny to hold on a spoon, add semolina a teaspoon at a time and wait a minute before deciding whether it needs more.
Use thighs or a mixed assortment. Bone-in thighs give a flavorful broth and are easy to shred. A mix of thighs and drumsticks works well. Boneless chicken can be used, but it gives the broth less body and cooks faster, so check its temperature early.
Make the broth ahead if convenient. You can cook and strain the broth a day ahead, refrigerate it, and remove any firm layer of fat from the top before reheating. For the best dumpling texture, make and cook the dumplings shortly before serving rather than storing them in the broth for several days.

Serving Suggestions

Serve this soup hot in wide bowls so each portion gets broth, vegetables, chicken, and several dumplings. A scattering of fresh parsley adds a clean, herbal finish; a small twist of black pepper is also welcome. If the soup is the first course in a larger meal, keep the servings modest and follow it with roasted meat, stuffed vegetables, or a savory pie. For a simple lunch or supper, offer crusty bread alongside and make the bowls more generous.

Set out salt and pepper at the table rather than heavily seasoning the whole pot before serving. A little lemon juice is not traditional in every version, but a few drops in an individual bowl can brighten the broth. Add it sparingly so it does not overpower the gentle chicken flavor. If serving children or guests who prefer a plainer soup, leave the lemon and extra pepper off the table setting or offer them separately.

Variations

Use noodles instead of dumplings. Noodles are a common alternative in Serbian-style chicken soup. Omit the eggs, semolina, butter, and dumpling seasonings, then cook about 4 oz (115 g) thin egg noodles in the strained broth according to their package directions. Add them near serving time; noodles left in the pot continue to absorb broth and become softer as they sit.

Make a simpler vegetable version. Leave out the parsnip if it is unavailable and use one additional carrot or celery stalk. The result will be a little sweeter or more celery-forward, depending on your choice, but the soup will still have a balanced broth. Parsley stems are useful for flavoring and can be removed after simmering; if you do not have a bunch of parsley, use 1 teaspoon (1 g) dried parsley in the broth and finish with another herb only if available.

Choose a different chicken mix. A small whole chicken cut into pieces can replace the thighs and drumsticks; use about 2½ lb (1.13 kg) of pieces so the broth-to-meat ratio stays close. Chicken breast can be included, but it may become dry if simmered for the entire time. If using breast pieces, add them later and check their temperature with a thermometer rather than relying only on the clock.

Make a more substantial bowl. Increase the dumpling mixture by half for a dumpling-heavy soup, keeping the dumplings small and cooking them in batches so they have room to expand. Alternatively, serve the soup with noodles as described above. Avoid adding both a full noodle portion and a full dumpling portion unless you increase the broth, since both starches absorb liquid and can make the soup crowded.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking, divided into shallow containers so it cools promptly. Store it covered in the refrigerator for 3 to 4 days. For the best leftovers, keep the broth, chicken, vegetables, and dumplings together only if you do not mind softer dumplings; otherwise, store the dumplings separately from the broth. They will continue to absorb liquid while chilled.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring gently and bringing the soup to a steady simmer. Leftovers should reach 165°F (74°C), measured with a food thermometer. If the broth has thickened because the dumplings absorbed some liquid, add a splash of water or unsalted chicken broth while reheating and taste for seasoning again.

For longer storage, freeze the broth with chicken and vegetables for up to 3 months for best quality. Dumplings can become soft after freezing and thawing, so freeze them separately if you want to preserve their texture, or make a fresh batch when serving. Thaw frozen soup overnight in the refrigerator and reheat to 165°F (74°C); do not leave it at room temperature to thaw.

Frequently Asked Questions

What is Serbian chicken soup called?
It is commonly called pileća supa, meaning chicken soup. Recipes vary between households and regions: some are served with semolina dumplings, while others use noodles or another small pasta. This recipe uses dumplings, but the broth method works with either choice.

Why is my chicken broth cloudy?
A cloudy broth usually comes from boiling too vigorously or stirring the chicken and vegetables enough to break them apart. It is still fine to eat, but a gentle simmer and skimming the early foam help keep the soup clearer. Straining through a fine-mesh sieve also removes small particles.

Why did my semolina dumplings turn out hard?
They may have been made with too much semolina, mixed into a very stiff batter, or simmered too long. Measure the semolina, use small spoonfuls, and keep the broth at a gentle simmer for about 12 minutes. Semolina varies, so a brief 5-minute rest before shaping can help a loose batter thicken without overcorrecting.

Can I make this soup without parsnip?
Yes. Omit it or replace it with another carrot or celery stalk. Parsnip adds a mild sweetness and earthy flavor, so the soup will taste slightly different, but it is not essential to the broth.

Can I prepare the dumplings in advance?
For the most reliable texture, mix and cook them shortly before serving. You can measure the dry semolina and seasonings ahead, but once the egg mixture and semolina are combined, the batter thickens as it stands. If you do mix it early, check the consistency before shaping and add only a small amount of liquid or semolina if needed.

Can I use store-bought chicken broth?
Yes, though it will not have exactly the same flavor as broth simmered with chicken and bones. Use about 10 cups (2.4 L) of low-sodium broth, simmer the vegetables until tender, and cook the dumplings in it. Cook chicken separately and add it after checking that it reaches 165°F (74°C), or use cooked chicken that has been reheated safely.

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

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