Russian Chicken Noodles Soup

Hello Everyone!!!

Today we will make a Russian Chicken Noodles Soup using our Fresh Egg Noodles from scratch.

And as you might already know, I learn this from our good Master, Captain Sergejs Saposnikovs. I have learned a lot of recipe from Capt. Sergejs to whom I can honestly say has a great passion for cooking and wide knowledge too. He likes to have soup for lunch every day, so he taught me some Russian soup such as Kharcho Soup, Shchi, Borscht soup, Solyanka soup, and Gorohobiy soup which I will share it with you all. But for today, we’ll have Russian Chicken Noodles Soup.

Russian Chicken Noodles Soup is similar to our Filipino Chicken Soup but uses a different type of noodles. I can say that this a perfect example of Chicken Soup SSBD or “Same Same But Different” =) Well, let’s just do it!

Russian Chicken Noodles Soup
Russian Chicken Noodles Soup – Photo by Nino Almendra

Now on with the cooking…

Russian Chicken Noodles Soup

Prep. time: 20 minutes

Cooking time: 3 hours

Difficulty: Very Easy

Makes; 6 liters

Good for 12 crew

You will need;

3 pcs. (250grams each) chicken breast

5 liters chicken soup stock

500 grams potatoes, peeled and cut into small dice

3 pcs. bay leaf

250 grams diced yellow onions

250 grams coarsely grated carrots

4 Tbsp. cooking oil

200 grams fresh egg noodles

Salt and freshly ground black pepper to taste

Chopped spring onions to garnish

Direction;

In a large soup pot, place the chicken breast into the chicken soup stock. Bring it to a boil, skimming off the foam on the surface of the boiling soup stock.

Cover crack open and transfer on medium heat, simmer until chicken breast is tender.

Remove the cooked chicken breast and place it in a bowl to cool down. Flake the cooked chicken breast and set aside.

Add the potatoes into the simmering soup stock.

In a frying pan, sauté the onions and carrots in cooking oil until onions are translucent and carrots are soft. Add the sautéed vegetables into the simmering soup.

Add the flaked chicken breast and bay leaf. Drop the fresh egg noodles into boiling soup stock. Stir for a minute and let it simmer for another 8 minutes or until the noodles and potatoes are cooked and tender.

Season to taste with salt and freshly ground black pepper.

Garnished with spring onions.

Enjoy your meal !!! 🙂

Here’s how I do it;

In a large soup pot, place the chicken breast into the chicken soup stock. Bring it to a boil, skimming off the foam on the surface of the boiling soup stock. Cover crack open and transfer on medium heat, simmer until chicken breast is tender.

Remove the cooked chicken breast and place it in a bowl to cool down. Flake the cooked chicken breast and set aside.

Russian Chicken Noodles Soup

Add the potatoes into the simmering soup stock.

In a frying pan, sauté the onions and carrots in cooking oil until onions are translucent and carrots are soft. Add the sautéed vegetables into the simmering soup.

Add the flaked chicken breast and bay leaf. Drop the fresh egg noodles into boiling soup stock. Stir for a minute and let it simmer for another 8 minutes or until the noodles and potatoes are cooked and tender.

Season to taste with salt and freshly ground black pepper. Season to taste with salt and freshly ground black pepper.

Enjoy your meal !!! 🙂


Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try cooking some Russian Chicken Noodles Soup.


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2 comments

    • Yes I do the same at home. But onboard ship we have a lot of chicken trimmings that we don’t wanna waste. And the 3 pieces chicken breast fillet that I use are excess from a packet that I use for other dish.
      That’s the cool thing about cooking you need to be flexible.
      I really appreciate your feedback, it will be very helpful for this post. Thanks a lot!😊👍

      Liked by 1 person

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