Serbian Chicken Soup

5 from 1 vote

Serbian Chicken Soup is a comforting, slow-cooked dish made with tender shredded chicken, vegetables, and stelline pasta in a rich homemade broth. This traditional Serbian soup is perfect for cozy meals, cold days, or when you crave a nourishing bowl of warmth.

Prep Time15

Cook Time2 20

Total Time2 30

Course: Main Course, Soup

Cuisine: Serbian

Servings:

Calories: 46kcal

Author: Nataša

Equipment

Large dutch oven (or pot)
spatula
Forks
measuring cups and spoons

Ingredients

7-8 pints of water
1 small boneless chicken breast
2 carrots
1 parsnip
1 onion
3 celery sticks
1 ½ tablespoon Vegeta
1 tablespoon consommé seasoning
½ teaspoon dried parsley
½ teaspoon dried thyme leaves
Sprinkle of fresh parsley leaves cut into small pieces

Instructions

Prepare the ingredients: Fill a large Dutch oven or stockpot with water. Add the chicken breast, whole peeled carrots (trimmed at the ends), peeled and trimmed parsnip, washed and trimmed celery sticks, whole onion, and seasonings (Vegeta and consomé seasoning).
Bring to a boil: Place the pot over high heat and bring the soup to a rolling boil.
Simmer: Once boiling, reduce the heat to medium-low and let the soup simmer gently for 1 hour and 45 minutes, lid slightly ajar, stirring occasionally. This slow cooking process allows the flavors to develop fully.
Shred the chicken and vegetables: Discard the whole onion and celery sticks. Remove the chicken breast, carrots, and parsnip. Use two forks to shred the chicken and return it to the soup. Shred the parsnip, discarding the tough core. Shred the carrots with a fork. Add the shredded vegetables back to the soup.
Add the pasta: Once the chicken and vegetables are back in the pot, add the stelline pasta and cook for an additional 15 minutes, stirring occasionally to prevent sticking. Additionally, include extra fresh parsley leaves if desired.
Serve and enjoy: Taste the soup and adjust the seasoning if needed. Serve warm and enjoy with your favorite side dish.

Notes

Cook the pasta fresh in each portion when reheating for the best texture. Pasta absorbs liquid over time, making the soup too thick. To maintain the perfect consistency, bring the soup to a light boil and cook fresh pasta each time you reheat it.
Use bone-in chicken instead of boneless chicken breasts for a richer broth. Bone-in cuts release collagen, enhancing the flavor and creating a silkier texture. If you prefer beef, choose high-quality tenderloin cuts without fat or tough pieces, as they cook down beautifully in the broth.
To make a clearer broth, simmer the soup gently over medium-low heat without stirring too often. Skim off any foam or excess fat that rises to the surface, especially if using beef, to keep the broth clean and flavorful.
Shred the cooked carrots and parsnips before adding them back to the soup for a smooth and well-balanced texture. Discard the fibrous central portion of the parsnip, as it can be too tough. The shredded vegetables will blend beautifully into the broth, enhancing both the flavor and consistency.
Adjust the seasoning at the end to ensure a perfectly balanced flavor. Vegeta and consommé seasoning develop over time as the soup simmers, so taste the broth before serving and add more if needed. If the soup reduces too much and becomes too strong, add a small amount of water to balance it out.
Storage tips: Store leftover soup in an airtight container in the refrigerator for up to 3 days. If you plan to freeze it, do so without the pasta, as it can become mushy when thawed. Freeze the soup in portion-sized containers for up to 3 months. When ready to serve, reheat on the stovetop, bring to a boil, and cook fresh pasta in the reheated broth.

Nutrition