Russian-style Chicken Noodle Soup

Ingredients

While the Mexican Sopa de pollo y fideos typically features bold spices like cumin and chili powder, this Russian adaptation incorporates the flavors of dill, bay leaves, and sour cream. Additionally, the original recipe uses tomato-based broth, while the Russian version leans towards a beet-based broth, giving it a vibrant color and a unique twist. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 liters (8 cups) chicken broth 2 liters (8 cups) chicken broth
• 2 medium beets, peeled and grated 2 medium beets, peeled and grated
• 2 carrots, peeled and grated 2 carrots, peeled and grated
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (150g) egg noodles 1 cup (150g) egg noodles
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil. Add the chicken pieces and simmer for 30 minutes, skimming off any impurities that rise to the surface.
2. 2.
   Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
3. 3.
   In the same pot, add the grated beets, carrots, onion, and garlic. Cook for 10 minutes, until the vegetables are slightly softened.
4. 4.
   Add the diced potatoes, shredded chicken, bay leaves, and season with salt and pepper. Simmer for another 15 minutes, until the potatoes are tender.
5. 5.
   Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
6. 6.
   Stir in the cooked noodles and fresh dill into the soup. Simmer for an additional 5 minutes.
7. 7.
   Remove the bay leaves and adjust the seasoning if needed.
8. 8.
   Serve the Russian-style Chicken Noodle Soup hot, garnished with a dollop of sour cream.

Treat your ingredients with care...

• Beets — Wear gloves while handling beets to prevent staining your hands.
• Dill — Add the fresh dill towards the end of cooking to preserve its vibrant flavor.
• Sour cream — Use full-fat sour cream for a creamy and rich taste.
• Chicken — You can use bone-in or boneless chicken pieces, depending on your preference.
• Egg noodles — Cook the noodles separately to prevent them from becoming mushy in the soup.

Tips & Tricks

• For a tangy twist, add a splash of lemon juice to the soup before serving.
• If you prefer a thicker soup, you can puree a portion of the cooked vegetables and add them back to the pot.
• Customize the spice level by adding a pinch of cayenne pepper or paprika.
• Make a larger batch and freeze the leftovers for a quick and comforting meal on busy days.
• Serve the soup with crusty bread or Russian black bread for a complete meal.

Serving advice

Serve the Russian-style Chicken Noodle Soup hot, garnished with a dollop of sour cream and a sprinkle of fresh dill. Accompany it with a slice of crusty bread for a satisfying and nourishing meal.

Presentation advice

Present the soup in deep bowls, allowing the vibrant red color of the beet-based broth to shine through. Place a dollop of sour cream in the center and sprinkle fresh dill on top for an elegant touch.