Chicken Noodle Soup in Russian: A Comforting Recipe

Russian chicken noodle soup, often called kuriny sup s lapshoy, is a clear, savory broth with tender chicken, vegetables, and noodles. This home-style version simmers bone-in chicken for a flavorful stock, then finishes with carrots, celery, egg noodles, and fresh dill. Recipes vary from household to household, and this practical version keeps the method straightforward while preserving the soup’s gentle, comforting character.

Ingredients

1½ lb (680 g) bone-in, skin-on chicken thighs, about 4 thighs
10 cups (2.4 L) cold water
1 medium yellow onion (about 150 g), peeled and halved
2 medium carrots (about 180 g), peeled and cut into small dice or thin half-moons
2 celery stalks (about 100 g), thinly sliced
2 bay leaves (about 0.2 g)
1 tsp (2 g) whole black peppercorns
1½ tsp (9 g) fine salt, plus more to taste
5 oz (140 g) dried egg noodles, preferably thin or medium-width
¼ cup (10 g) chopped fresh dill, lightly packed
¼ tsp (0.5 g) ground black pepper, or to taste
1 tbsp (15 ml) fresh lemon juice, optional, for serving

Instructions

Prepare the vegetables and start the broth. Set aside one half of the onion for the stock and finely chop the other half. Cut the carrots and celery, and chop the dill. Put the chicken thighs, cold water, onion half, bay leaves, peppercorns, and salt in a large, heavy pot. Starting with cold water helps the chicken flavor gradually infuse the broth. Bring the pot just to a gentle simmer over medium-high heat, which should take about 12 minutes. Avoid letting it boil vigorously; a hard boil can break up the chicken and make the broth cloudy.
Simmer the chicken. Reduce the heat so the liquid barely bubbles. Simmer uncovered for 35 minutes, skimming away foam from the surface during the first few minutes if you want a clearer broth. Check the thickest part of a thigh with a food thermometer, taking care not to touch the bone. Poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a thigh has not reached that temperature, continue simmering and check again after a few minutes. Remove the cooked thighs to a plate and let them cool just enough to handle.
Strain the stock and prepare the chicken. Pour the broth through a fine-mesh strainer into a heatproof bowl, then return the clear broth to the pot. Discard the cooked onion, bay leaves, and peppercorns. When the thighs are cool enough to handle, remove and discard the skin and bones, then pull the meat into bite-size pieces. This step takes about 8 minutes. If you prefer a less rustic soup, skim excess fat from the surface of the broth before returning it to the pot.
Cook the vegetables. Bring the strained broth back to a gentle simmer. Add the chopped onion, carrots, and celery. Simmer for 10 minutes, or until the carrots are just tender when pierced with a fork but still hold their shape. The vegetables continue cooking briefly after the noodles go in, so avoid cooking them until completely soft at this stage.
Add the noodles. Stir in the dried egg noodles and cook according to their package timing, checking for tenderness at 7 minutes. Thin noodles may finish sooner, while broader noodles can take a little longer. Stir once or twice so noodles do not settle and stick to the bottom. If the pot seems crowded, cook the noodles separately in salted water and add them to bowls; this is especially useful if you expect leftovers.
Finish and season. Add the shredded chicken and ground black pepper. Simmer for 2 minutes, just until the chicken is hot throughout, then turn off the heat and stir in the dill. Taste the broth and add more salt if needed. Let the soup stand for 5 minutes before serving so the dill can perfume the broth. Offer lemon juice at the table rather than adding it to the whole pot, since diners can adjust the brightness to taste.

Tips

Keep the simmer gentle. Small, occasional bubbles are enough to cook the chicken and draw flavor into the broth. A rolling boil can make the liquid cloudy and may cause the vegetables to break apart later. If the pot starts boiling hard, lower the heat and partially cover it.
Choose noodles with the broth in mind. Thin dried egg noodles are closest to the delicate lapsha often used in Russian-style soup. If they are unavailable, ordinary dried egg noodles work well, though wide noodles make the soup feel heartier. Check the packet because brands and shapes cook at different speeds.
Adjust salt after the noodles cook. Noodles absorb some broth and can soften the soup’s seasoning. Salt the stock lightly at first, then taste once everything is cooked. If using salted store-bought stock in place of some water, reduce the added salt and adjust at the end.
Keep noodles separate for make-ahead meals. Noodles continue absorbing liquid as the soup sits, so a bowl left overnight may become much thicker. For planned leftovers, cook the noodles in a separate saucepan and add them to each serving just before eating.

Serving Suggestions

Serve the soup hot in warmed bowls, making sure each portion gets chicken, vegetables, noodles, and plenty of broth. A small handful of extra chopped dill gives it a fresh finish, while a squeeze of lemon adds a gentle tang without changing the character of the pot. Set out black pepper and salt at the table so everyone can season their own serving.

For a simple meal, pair it with rye bread, dark bread, or crusty rolls for dipping. A cucumber and tomato salad or a plate of sliced pickles gives a crisp contrast to the warm broth. If serving a larger meal, keep accompaniments modest: the soup is filling, particularly when the noodles are on the wider side.

Variations

Use homemade lapsha. If you have fresh egg noodles, use about 8 oz (225 g) in place of the dried noodles and cook them only until tender; fresh pasta generally takes less time. Add a few noodles first and taste one rather than relying on the dried-noodle timing. Homemade noodles give the soup a softer, more personal texture, but dried noodles make the recipe easier on a busy day.

Make a lighter broth. For a less rich result, use skinless bone-in thighs or remove the skin after cooking and skim the broth. Boneless thighs can also be used, but they may finish sooner and the stock may have less depth. Check their temperature with a thermometer and remove them once they reach 165°F (74°C), then simmer the bones or vegetables longer only if needed to build flavor.

Change the herbs or vegetables. Parsley can replace some or all of the dill if dill is unavailable; it makes the finish milder and less distinctly anise-like. A small parsnip can replace one carrot for a slightly earthier sweetness. Keep additions restrained so the chicken broth and noodles remain the main flavors, and cut extra vegetables small enough to cook in the same 10-minute window.

Make it gluten-free. Replace the wheat-based egg noodles with a gluten-free noodle labeled for soup, and follow its package directions. Some gluten-free noodles soften quickly or release starch, so cooking them separately is often the most reliable approach. Egg-free rice noodles can work too, though they change the soup’s texture and make the result less like the traditional egg-noodle version.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking, dividing a large pot among shallow containers so it cools promptly. Keep it covered in the refrigerator for 3–4 days. If the noodles are already in the pot, expect them to absorb broth and soften during storage; add a splash of water or unsalted broth when reheating, then taste and adjust the seasoning.

Reheat only the portion you plan to eat on the stove over medium heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C). A microwave is also suitable: cover the bowl loosely, stir partway through, and check the temperature in more than one spot. Do not leave reheated soup sitting at room temperature. For longer storage, freeze the broth, chicken, and vegetables without noodles for up to 2–3 months for best quality. Thaw in the refrigerator, bring to a simmer, and cook fresh noodles in the soup just before serving.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes. Bone-in chicken breast can make a leaner broth, though it may be less rich than broth made with thighs. Breast meat can cook faster, so start checking it before the full 35-minute simmer is over and remove it when the thickest part reaches 165°F (74°C). Boneless breast works too, but it contributes less flavor to the stock; you can use a good unsalted chicken broth for part of the liquid if desired.

Do I have to strain the broth?

No. Straining removes the peppercorns, bay leaves, and softened onion and gives the soup a clearer appearance. If you do not mind a more rustic bowl, lift out the bay leaves and peppercorns with a spoon and leave the onion in. Do not serve whole peppercorns or bay leaves, since they are unpleasant to bite into.

Why did my noodles soak up all the broth?

Noodles naturally absorb liquid, especially after they are cooked and stored in the soup. They may also have been cooked longer than needed or added in a larger amount than the broth can support. Add hot water or unsalted broth a little at a time when serving, and cook noodles separately if you want to keep the soup brothy for several days.

Can I make the broth ahead?

Yes. Cook the chicken and broth, strain it, and store the broth with the shredded chicken in a covered container in the refrigerator for up to 3–4 days. Keep the noodles uncooked until you are ready to serve. This makes it easy to bring the broth back to a simmer and cook fresh noodles without them becoming overly soft.

Is Russian chicken noodle soup always made with dill?

No single version applies to every Russian household. Dill is a familiar finishing herb and works especially well with the clear chicken broth, but some cooks prefer parsley or use little or no fresh herb. The kind of noodles, vegetables, and chicken cuts can also vary, so use dill as a flavorful suggestion rather than a strict rule.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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