Russian Soup for Little Tummies: Kid-Friendly Chicken Noodle Recipe

Hearty Russian Chicken Noodle Soup: A Meal for the Soul

Russian Chicken Noodle Soup is the perfect warm-up for cold autumn days. There’s nothing quite like a comforting bowl of Chicken Noodle Soup to warm our hearts and bellies. This chicken soup is perfect lunch option for both adults and for kids and is easy to make. This recipe was used in my family for generations. We cook the chicken with vegetables, which means all the good stuff from the veggies goes into the soup without any bits of onion or celery left behind. Kids love the noodles, and the added eggs give them some extra protein. If you want to make things easier, cook a big pot of this soup and keep it in the fridge for a couple of days. The noodles will still taste great, and you’ll have a ready-made meal waiting for you.

Russian Soup for Little Sippers: Kid-Friendly Chicken Noodle Recipe

Author: Inna Cooking Method:Simmering Courses:Main Dishes

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour Total time:1 hour 10 minutesServings:4 servings

Description

Our Russian Chicken Noodle Soup is a kid-friendly delight, perfect for chilly autumn days. Made with a nutritious chicken and vegetable blend, it’s best enjoyed over a couple of days, with the noodles retaining their delicious taste.

Ingredients

For chicken stock:

• chicken parts – any, except chicken breasts. Classic budget-friendly combination would be chicken carcass + 2 chicken wings, or 3-4 chicken drumsticks / tights
• 3-4 ltr of cold water
• 1 medium sized carrot, washed but no need to peel it, roughly chopped in 2-3 parts
• 1 medium sized onion, unpeeled
• 2 celery sticks, washed and chopped in 2-3 pieces
• 1 parsnips, , washed but no need to peel it, roughly chopped in 2-3 parts
• cut of leek, approx 5 cm
• 2-3 bay leaves
• 3-4 black peppercorns

For the soup:

• any cooked chicken meat from the stock
• hard boiled eggs – allow 1 boiled egg per serving. Boil more eggs, as this soup can be eaten for couple of days
• 100 – 150 gr noodles: use thin and short noodles, which can be found in Lidl or any Eastern-European grocery shop. If do not have it on hands, it is ok to substitute it with any other thin noodles, just crash it before throwing to the pot
  
• salt, pepper
• green spring onions (scallions) or fresh parsley for serving + nice bread roll

Instructions

1. Place the chicken parts and other stock ingredients into a large pot. Add 3-4 liters of cold water. Place the pot on high heat until it reaches a boil. Once boiling, reduce the heat to medium-low (setting 3) and let it simmer for 40-50 minutes. Leave the pot uncovered and no need to add salt. Using a slotted spoon, skim off any foam that surfaces. This step ensures a clear stock with a golden tint.
2. While the stock simmers, begin preparing the eggs. Boil them for 10 minutes, then transfer to cold water to cool. Once cooled, peel the eggs.
3. Remove the chicken from the pot and allow it to cool. Once it has cooled, separate the chicken meat from the bones and shred it into small pieces. Take out any vegetables, bay leaves, and peppercorns from the stock pot. If the stock appears too dark or contains foam, strain it by pouring it through a fine-mesh colander into another pot.
4. Place the pot with the stock back on the stove and season with salt. Add the shredded chicken meat to the pot and bring it to a boil. Add the noodles and cook until they’re tender. For thin noodles, this usually takes about 5-7 minutes.
5. Check for the salt and adjust if needed. Cut each egg into 3-4 rounds and arrange them in the soup plates. Pour in the chicken soup with noodles. Serve with fresh parsley or scallions, bread roll.

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Another great soup recipe to try is Hearty Soup with Rich Pork Bones Stock