When someone in the family isn’t feeling great, chicken soup is the move. Honestly, it’s like a cure for everything — colds, rough days, or when you just need something warm and kind. The smell alone, chicken and veggies quietly simmering for hours, pretty much makes the whole house feel softer.
I go for a whole chicken, or at least bone-in pieces. Bones are where the magic hides — they give you that rich, golden broth and real depth you can’t fake. Carrots, celery, parsley root… they’re not extras; they bring a gentle sweetness so the soup stays balanced instead of heavy. Salt later, not early. (I learned that the hard way.)
But let’s be real: the homemade noodles are the thing. Yeah, they take a minute — knead, roll thin, cut (mine are never perfectly straight; it’s fine). Drop them in at the end and they soak up the broth like they were made for it. Which they were.
This soup is more than food for me. It’s tradition, it’s grandma saying “bit će sve dobro” without actually saying it. One spoonful and you feel better — not just your throat, your mood too.
Broth
-
1.5
kg
whole chicken or bone-in chicken pieces
-
2
medium
carrots, peeled and chopped
-
2
stalks
celery, chopped
-
1
root
parsley root, peeled and chopped
-
1
small
onion, halved
-
2
liters
water
-
3
sprigs
fresh parsley
Homemade noodles
-
200
g
all-purpose flour
-
2
pieces
eggs
-
1
pinch
salt
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Make the broth
-
Prepare the chicken
Rinse the chicken and place it in a large pot with water. Bring to a boil, then skim off any foam that forms on the surface.
-
Add the vegetables
Add carrots, celery, parsley root, onion, and parsley sprigs. Reduce heat and let simmer gently for about 2 hours.
Make the noodles
-
Prepare the dough
In a bowl, mix flour, eggs, and a pinch of salt. Knead until smooth, then wrap and let rest for 20 minutes.
-
Roll and cut
Roll the dough very thin on a floured surface, then cut into fine strips. Spread them out to dry slightly.
Assemble and serve
-
Strain the broth
Remove the chicken and vegetables, strain the broth, and return it to the pot.
-
Cook the noodles
Add the noodles to the boiling broth and cook for 3–4 minutes, until tender. Serve hot with pieces of chicken and vegetables if desired.
Note: You can prepare the noodles in advance and store them in an airtight container for up to a week.
Updated: August 30, 2025