Russian Chicken Soup With Homemade Noodles
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 10
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
  • 3-4 potatoes, cut into small cubes
  • 3-4 carrots
  • 2-3 celery stalks
  • 1 onion
  • fresh parsley, dill, chives or scallions
  • ⅓ cup water
  • 1 egg
  • ¼ teaspoon salt
  • 1½ - 1¾ cups flour
  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).
Recipe by Olga's Flavor Factory at