Czech Chicken Noodle Soup with Root Vegetables

Czech chicken noodle soup, or kuřecí polévka s nudlemi, is a clear, gently seasoned broth served with chicken, root vegetables, and noodles. This home-style version builds flavor by simmering bone-in chicken with vegetables, then adds fresh-cut roots and cooks the noodles separately so they stay pleasantly firm.

Ingredients

3 lb (1.36 kg) bone-in, skin-on chicken thighs, about 6 thighs
10 cups (2.4 L) cold water, for the broth
1 medium yellow onion (about 150 g), peeled and cut in half
1 medium carrot (about 75 g), scrubbed and cut into large chunks, for the broth
1 celery stalk (about 50 g), cut into large chunks, for the broth
1 bay leaf
8 whole black peppercorns (about 1 g)
1 tsp kosher salt (6 g), for the broth, plus more to taste
2 medium carrots (about 150 g), peeled and cut into small dice
1 small parsley root (about 100 g), peeled and diced; substitute parsnip if unavailable
1 small piece of celery root (about 150 g), peeled and diced
1 small leek (about 150 g), white and light-green parts thinly sliced and rinsed well
6 oz (170 g) fine egg noodles
2 quarts (1.9 L) water, for cooking the noodles
1 tbsp (18 g) kosher salt, for the noodle water
2 tbsp (8 g) chopped fresh flat-leaf parsley
1 tbsp (3 g) chopped fresh chives, optional
Ground black pepper, to taste

Instructions

Prepare the broth ingredients. Put the chicken thighs in a large stockpot with 10 cups (2.4 L) cold water. Add the halved onion, the large chunks of carrot and celery, bay leaf, peppercorns, and 1 teaspoon (6 g) salt. Starting with cold water lets the broth heat gradually and gives the chicken and aromatics time to flavor it. Set the diced soup vegetables aside while the broth cooks.
Bring the pot to a gentle simmer. Set it over medium-high heat until small bubbles begin to rise, then lower the heat. Skim off any gray foam that collects on the surface during the first few minutes. Keep the liquid at a gentle simmer rather than a rolling boil; hard boiling can break up the chicken and make the broth cloudy. Simmer for 45 minutes, partially covered.
Check the chicken and strain the broth. Use a food thermometer to check the thickest part of a thigh without touching bone. USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If a thigh has not reached that temperature, continue simmering and check again after a few minutes. Lift out the chicken, then pour the broth through a fine-mesh strainer into a clean pot or heatproof bowl. Discard the spent onion, carrot, celery, bay leaf, and peppercorns.
Pick the chicken and simmer the fresh vegetables. When the thighs are cool enough to handle, remove and discard the skin and bones, then pull the meat into bite-size pieces. Return the strained broth to the pot and bring it to a simmer. Add the diced carrots, parsley root, celery root, and leek. Simmer for 15 minutes, or until the vegetables are tender but still hold their shape. Taste the broth and add salt if needed.
Cook the noodles separately. While the vegetables simmer, bring 2 quarts (1.9 L) water and 1 tablespoon (18 g) salt to a boil in another pot. Add the egg noodles and cook for the time on the package, usually about 8 minutes, until just tender. Drain them well. Cooking noodles in a separate pot keeps their starch from clouding the broth and prevents them from soaking up too much liquid as the soup sits.
Finish and serve. Add the shredded chicken to the broth and vegetables. Simmer for 5 minutes, until the chicken is hot throughout. Stir in the parsley and, if using, chives; season with ground black pepper and taste once more for salt. Put noodles in warm bowls and ladle the soup over them, or stir the noodles into the pot if serving immediately. The broth should be hot and clear, with tender vegetables and a generous amount of chicken in each bowl.

Tips

Look for Czech-style root vegetables. Parsley root has a mild, parsley-like aroma and is common in Central European cooking, but it can be difficult to find. Parsnip is a practical substitute; it is sweeter and a little more pronounced, so use a small one. Celery root adds a savory, earthy note. If that is unavailable, use an extra celery stalk, knowing the broth will be less rounded and fragrant.
Keep the broth at a quiet simmer. A few small bubbles are enough. Boiling vigorously can cloud the liquid and make the chicken fibers tough. Skim foam early, but do not worry about removing every tiny fleck; straining at the end catches most solids.
Cut vegetables to a similar size. Small, even pieces cook at about the same rate and are easy to eat with a spoon. Rinse sliced leek thoroughly because grit can hide between its layers. If your celery root has a thick, rough skin, remove it generously before dicing.
Keep noodles out of stored soup. Egg noodles continue to absorb broth after cooking and can turn soft. For a make-ahead meal, store the noodles separately and put a portion in each bowl just before serving. If you prefer a one-pot serving style, combine only the amount you expect to eat right away.

Serving Suggestions

Serve the soup hot as a first course or as a simple main meal. A slice of rye bread or crusty bread is useful for catching the last of the broth, while a small side salad with a sharp vinaigrette makes a fresh contrast to the warm, savory soup. A little extra chopped parsley or chives on top adds color without overwhelming the delicate stock.

For a more traditional-feeling table, keep the additions restrained: offer ground black pepper and chopped herbs at the table rather than adding strong spices to the whole pot. If serving several people, set out bowls of noodles separately and let everyone choose how much they want. This also helps the soup stay brothy for anyone who would rather have more vegetables and chicken than noodles.

Variations

Use a whole chicken. Replace the thighs with one 3 to 3½ lb (1.36 to 1.6 kg) chicken. The simmer time may be longer, so check the thickest part of the breast and the inner thigh with a thermometer; poultry must reach 165°F (74°C). Remove the chicken when safe and tender, then pull off the meat and return as much as you like to the strained broth.

Make it with parsley root substitutes. If you cannot find parsley root or celery root, use a little more carrot and celery, or add a small parsnip. The resulting soup is still a good chicken noodle soup, though it will taste sweeter and less like the earthy root-vegetable version. Avoid adding too much parsnip, which can dominate a mild broth.

Choose another noodle. Fine egg noodles are convenient, but small soup pasta, broken vermicelli, or thin homemade noodles also work. Follow the package timing and cook them separately. If using homemade noodles, dust off excess flour before boiling so it does not make the soup cloudy.

Add a little more green. A handful of finely sliced celery leaves or extra parsley can be stirred in at the end. For a slightly fuller bowl, add a small handful of peas during the last few minutes of the vegetable simmer. These additions are optional; keep the broth gently flavored so the chicken and roots remain the focus.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking. For quicker cooling, transfer it to shallow containers rather than leaving a full stockpot on the counter. Store broth, chicken, and vegetables together in a covered container for 3 to 4 days in the refrigerator. Keep cooked noodles in a separate container for the same period, then add them to each bowl as needed.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until it is steaming throughout. Leftovers should reach 165°F (74°C), measured with a food thermometer. Add a splash of water or broth if the soup has reduced or thickened in storage. Reheat noodles in the soup for the final minute or briefly in hot water so they do not spend too long simmering.

To freeze, cool the broth, chicken, and vegetables promptly and pack them in freezer-safe containers, leaving a little room for expansion. For best texture, freeze without the noodles and cook a fresh batch when serving. Thaw in the refrigerator, then reheat until the soup reaches 165°F (74°C). Frozen noodles tend to soften, so freezing the broth separately is the better choice.

Frequently Asked Questions

Can I use boneless chicken instead of bone-in thighs?

Yes. Boneless thighs cook faster and are easy to shred, but the broth will have less depth because bones contribute flavor and body. Check the thickest piece with a thermometer and cook poultry to 165°F (74°C). If using boneless meat, begin checking before the 45-minute simmer is complete so it does not overcook.

Why cook the noodles in a separate pot?

Noodles release starch into their cooking water and absorb broth as they sit. Boiling them separately helps keep the soup clear and makes leftovers easier to store. If you want a single-pot finish, cook noodles in the broth only when you are ready to serve and plan to eat the entire batch soon after.

How do I make the broth clearer?

Start with cold water, bring the pot up gradually, skim foam as it appears, and maintain a gentle simmer. Avoid stirring the chicken and broth frequently. Straining through a fine-mesh strainer removes the vegetables and peppercorns; for an especially clear broth, line the strainer with damp cheesecloth, but this is not necessary for a home-style soup.

Can I make the soup ahead?

Yes. Prepare the broth, chicken, and vegetables up to 3 days ahead and refrigerate them promptly. Cook the noodles on the day you serve the soup, then heat the broth mixture until it reaches 165°F (74°C). Keeping the noodles separate gives them a better texture and leaves you free to adjust the amount in each bowl.

What if the broth tastes bland?

First add salt a small pinch at a time, tasting after each addition; a lightly salted broth can taste flat even when it has simmered properly. A little freshly ground black pepper and the fresh parsley also help bring the flavor into focus. If the broth is simply too diluted, simmer it uncovered for a few minutes before adding the noodles, then taste again.

Can I make it without celery root or parsley root?

Yes. Use parsnip for parsley root, or add another carrot and celery stalk if neither root is available. The soup will still work, but it will be sweeter and less earthy than a version made with the characteristic Central European roots. Keep the quantities modest so the vegetables do not overpower the chicken broth.

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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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