Russian Chicken Soup With Homemade Noodles – Куриный Суп с Домашней Лапшой

There are probably as many variations of Chicken Noodle Soup as there are cooks. No soup is as comforting and soothing as Chicken Noodle Soup. This is my favorite way of making it. I like my chicken noodle soup very light, with a delicious, flavorful and almost clear broth, with small chunks of carrots, tiny celery and other aromatics such as onion, garlic, bay leaf and peppercorns. I also like to add potatoes to my soup. Fresh minced herbs is a definite addition. Somehow, it just doesn’t taste right without fresh dill, parsley and chives.

I found a very interesting method of making homemade noodles on a Russian cooking forum, say7.info, that is simple and very quick. Pasta dough is very easy to make, (I used the pasta dough setting on my bread maker, but you can also use a standing mixer or knead it by hand.) In most recipes, you need to let the dough dry after rolling it out or cutting it.  In this recipe, after rolling out the dough, you quickly dry it on low heat on a dry skillet. Isn’t it brilliant? It only takes a few minutes to finish the whole batch and it doesn’t stick together. You can cut it as big or small as you like and your chicken noodle soup is complete along with HOMEMADE noodles. Pretty impressive and you didn’t even break out into a sweat.

You can make this soup in half an hour if you use previously made Chicken Broth and noodles, or simply use store-bought pasta. It’s such a quick dinner option, SO healthy, and loved by both children and adults.  

My secret weapon in making chicken broth for soup is using chicken wings. They are perfect to use, since they have the perfect amount of bones and meat to provide body and flavor to the broth. I also like the meat for soup. Chicken breast is too dry for soup, unless you cook it separately and dark meat is a little too fatty in my opinion. I also cut off as much skin as I can from the wings before I cook them, which means there is a very minimum amount of fat. The flavor of the broth is very clear and fresh and it cooks relatively quickly.

Using kitchen shears, cut off as much skin as you possibly can from the chicken wings. Add the chicken wings, garlic cloves, onion, peppercorns and bay leaf to a 6 quart pot. Fill up with water. Bring to a boil, season with salt. Cook for 45 minutes – 1 hours, until the broth is concentrated and flavorful. Strain the broth through a fine mesh sieve lined with a cheesecloth or paper towel. You will have about 4 quarts of broth. 

If you line the fine mesh sieve with a paper towel, it will trap almost all of the excess grease on top. Isn’t that a cook trick? Return the broth to the same pot. Add the potatoes to the broth.

Keep the soup covered and simmering as you add all the ingredients to it. Chop the carrots into small cubes.

Finely mince the onion and chop celery into a small dice also.

Melt 1 Tablespoon of butter to a skillet. Add carrots, onions and celery to the skillet. Season with salt and pepper. Cook, covered on medium low heat, until the carrots are tender.

Sauteing vegetables brings out their natural sugars, and this way adds another dimension of flavor to the soup.

I like chicken noodle soup to be very clear and as fat free as possible, so I drain the vegetables on paper towels. It’s totally optional. Add to the soup. Meanwhile make the noodles. Combine the water, egg, flour and salt. I used the pasta dough option on my bread machine. You can also use a standing mixer, using the hook attachment or knead it by hand. Let it rest for 10-15 minutes. Roll out thin sheets of dough. Heat a  nonstick skillet on medium low heat. Put the rolled out pasta into the skillet. Cook for about 1 1/2-2 minutes per side. The dough should be just starting to dry. Stack the pasta sheets one on top of another, cut into three sections and cut across into thin strips. (You can cut the pasta as small as you like.) You should have about 3-4 cups of small noodles.Add 3/4 – 1 cup of pasta dough to the soup when the potatoes are cooked through, about 20-25 minutes.(You will have leftover pasta. Store in a sealed container or a zip top bag.) Add the chicken meat that you took off the chicken wings and add to the soup. Cook the pasta for 2-3 minutes only. Homemade pasta cooks REALLY quickly. Garnish with fresh minced herbs (dill, parsley, scallions).

Russian Chicken Soup With Homemade Noodles

 

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Prep time

45 mins

Cook time

1 hour

Total time

1 hour 45 mins

 

Author: Olga from Olga's Flavor Factory

Recipe type: Soups

Serves: 10

Ingredients

Chicken Broth:

• 1 lb chicken wings
• 1 onion, quartered
• 3-4 garlic cloves, crushed
• 1 bay leaf
• 3-4 peppercorns
• water, enough to fill the pot

Soup

• 3-4 potatoes, cut into small cubes
• 3-4 carrots
• 2-3 celery stalks
• 1 onion
• fresh parsley, dill, chives or scallions

Noodles:

• ⅓ cup water
• 1 egg
• ¼ teaspoon salt
• 1½ - 1¾ cups flour

Instructions

1. Using kitchen shears, cut off as much skin as you possibly can from the chicken wings.
2. Add the chicken wings, garlic cloves, onion, peppercorns and bay leaf to a 6 quart pot. Fill up with water. Bring to a boil, season with salt. Cook for 45 minutes - 1 hours, until the broth is concentrated and flavorful.
3. Strain the broth through a fine mesh sieve lined with a cheesecloth or paper towel.
4. Return the broth to the same pot.
5. Add the potatoes to the broth.
6. Keep the soup covered and simmering as you add all the ingredients to it.
7. Melt 1 Tablespoon of butter to a skillet. Add carrots and onions to the skillet. Season with salt and pepper. Cook, covered on medium low heat, until the carrots are tender. Add to the soup.
8. Meanwhile make the noodles.
9. Combine the water, egg, flour and salt. I used the pasta dough option on my bread machine. You can also use a standing mixer, using the hook attachment or knead it by hand.
10. Let it rest for 10-15 minutes.
11. Roll out thin sheets of dough.
12. Heat a nonstick skillet on medium low heat.
13. Put the rolled out pasta into the skillet.
14. Cook for about 1½-2 minutes per side. The dough should be just starting to dry.
15. Stack the pasta sheets one on top of another, cut into three sections and cut across into thin strips.
16. Add ¾ - 1 cup of pasta dough to the soup when the potatoes are cooked through, about 20-25 minutes.
17. Add the chicken meat that you took off the chicken wings and add to the soup.
18. Cook the pasta for 2-3 minutes only. Homemade pasta cooks REALLY quickly. Garnish with fresh minced herbs (dill, parsley, scallions).

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