Kokošja juha sa rezancima
A comforting and traditional Croatian chicken soup with homemade noodles, this dish is a staple in many households, often served for Sunday lunches or when someone needs a little extra care. The rich broth is made from a whole chicken and a medley of root vegetables, simmered for hours to extract maximum flavor.
🧂 Ingredients
- 1 kg Whole chicken(about 1.5 kg, cleaned)
- 3 large Carrots(peeled and roughly chopped)
- 2 medium Parsley root(peeled and roughly chopped)
- 0.25 medium Celery root(peeled and roughly chopped)
- 1 medium Onion(peeled, halved, and charred on the outside)
- 2 cloves Garlic(peeled)
- 0.5 bunch Fresh parsley leaves(for the broth)
- 1 tsp Black peppercorns
- 1 tbsp Salt(or to taste)
- 4 l Water
- 3 Egg yolks(for noodles)
- 150 g All-purpose flour(for noodles)
- 20 ml Olive oil(for noodles)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Rinse the chicken under cold water. Peel and roughly chop the carrots, parsley root, and celery root. Peel the garlic cloves. Halve the onion and char the cut side on a dry pan or directly over a flame until browned to impart color and flavor to the broth.
💡 Tip: Charring the onion is a key step for authentic color and depth of flavor. - 2
In a large pot, combine the whole chicken, chopped vegetables, charred onion, garlic cloves, and half a bunch of fresh parsley. Add the black peppercorns and 1 tablespoon of salt. Pour in 4 liters of cold water.
- 3
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for at least 2 hours, or until the chicken is very tender. Skim off any foam or impurities that rise to the surface during cooking to ensure a clear broth.
- 4
While the soup simmers, prepare the homemade noodles. In a bowl, whisk together the egg yolks, flour, and olive oil until a firm dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
- 5
Roll out the rested dough very thinly on a floured surface. Let it dry slightly for about 10-15 minutes, then roll it up tightly and slice into thin noodles of your desired width.
- 6
Once the chicken is cooked, carefully remove it from the pot. Strain the broth through a fine-mesh sieve into a clean pot. Discard the cooked vegetables and chicken carcass (or reserve the meat for another use).
💡 Tip: For an even clearer broth, you can strain it twice. - 7
Bring the strained broth back to a boil. Add the homemade noodles and cook for about 5-10 minutes, or until they are al dente. Season with additional salt to taste.
- 8
Serve the hot soup in bowls. You can optionally add some of the cooked chicken meat (shredded or diced) back into the soup. Garnish with freshly chopped parsley.
💡 Tip: Alternatively, the noodles can be cooked separately in salted water to prevent the soup from becoming cloudy, and then added to individual bowls before serving.
💡 Pro Tips
- ✓Using a whole, older chicken will yield a richer and more flavorful broth.
- ✓Charring the onion is crucial for the soup's characteristic color and aroma.
- ✓Homemade noodles add a special touch, but good quality store-bought egg noodles can be used as a shortcut.
- ✓Skimming the foam during cooking is essential for a clear, pristine broth.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like parsnip or turnip.
- For a heartier soup, add cooked rice or small dumplings (knedle).
- Some recipes suggest adding a bay leaf or a few juniper berries to the broth for added aroma.