Hearty Pileća Juha s Rezancima s Korjenastim Povrćem (Root Vegetable Chicken Noodle Soup)
80% autentično · Croatian
A richer, more substantial version of the classic, incorporating a variety of root vegetables for added flavor, texture, and nutrients. This variation makes the soup a more complete meal.
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Sastojci
- Chicken thighs (boneless, skinless)500g
- Chicken broth2 liters
- Carrots2 medium
- Parsnip1 large
- Celery root (celeriac)1/2 small
- Leek1/2
- Garlic cloves3
- Bay leaf1
- Fresh thyme2 sprigs
- Eggs2
- All-purpose flour1 cup
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
In a large pot, brown the chicken thighs over medium-high heat. Remove chicken and set aside.
- 2
Add chopped carrots, parsnip, celery root, leek, and minced garlic to the pot. Sauté for 5-7 minutes until slightly softened.
- 3
Return the chicken to the pot. Add chicken broth, bay leaf, and thyme sprigs. Bring to a boil, then reduce heat and simmer for 45 minutes, or until chicken is tender.
- 4
Remove chicken and shred it. Strain the broth, discarding solids. Return broth and shredded chicken to the pot.
- 5
Prepare noodles as described in the traditional recipe (whisk eggs, add flour, knead, roll thin, cut).
- 6
Bring the soup back to a simmer. Add the fresh noodles and cook for 3-5 minutes until tender.
- 7
Season with salt and pepper to taste. Garnish with fresh thyme leaves before serving.
