Main Page
Soups
Chicken soup with noodles and potatoes

Chicken Soup with Noodles and Potatoes

A classic soup you'll make again and again. Chicken soup with noodles and potatoes is a hit with everyone. You can swap the noodles for vermicelli or another pasta, and the chicken for turkey or any meat. You can also sauté the onion together with the chicken and garlic — just chop it finely first.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Water

2.5

Potatoes

400

Chicken

300

Noodles

100

Carrots

Garlic

Onion

Vegetable oil

Parsley (dried)

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 38 % 3 g

Carbohydrates 38 % 3 g

44 kcal

GI: 75 / 25 / 0

Cooking method

Step 1:

To make chicken noodle soup, you'll need: chicken or any chicken parts — in my case, chicken fillet. Plus potatoes; carrots; a small onion; noodles; garlic; vegetable oil; parsley (optional); and ground black pepper and salt.
Step 2:

If you have a whole chicken, cut it into pieces. In my case, wash the chicken fillet, dry it, and trim off the membranes. Cut the meat into medium cubes.
Step 3:

Wash, peel, and dice the potatoes. Peel the carrot and cut it into small pieces. Peel the onion.
Step 4:

Peel and finely chop the garlic.
Step 5:

Heat the vegetable oil in a heavy-bottomed pot. Add the chicken pieces and garlic. Fry, stirring, for 2 minutes.
Step 6:

Add the potatoes and carrot. Fry for another 1 minute.
Step 7:

Pour in hot water. Add the whole onion. Add salt and pepper and stir everything. Bring to a boil and simmer the soup over low heat for about 30 minutes.
Step 8:

Add the noodles. Cook for about 7 minutes, until the noodles are done. At the end, you can add dried parsley.
Step 9:

Ladle the chicken soup into bowls and serve. Enjoy!

In some countries this dish is served both cold and hot, with the ingredients and broth base changed however you like. The most unusual versions are made in Eastern countries: there they add seaweed, seafood, citrus juice, cucumbers, cubes of fat, and even pears to the noodles. In Russia this soup is often made with chicken and egg, or just egg yolks; they're added to the soup already cooked at serving time. To make noodle soup heartier and thicker, it's often made with potatoes or vegetables, with sautéed mushrooms added if you like. For a richer broth you can add bone-in chicken parts — wings or necks — along with the fillet. The soup will just take a bit longer, since the meat near the bones needs more time to cook fully. Or make a chicken-bone broth ahead of time: discard the bones, keep any meat, strain the broth, and make the soup on that base.