Russian Chicken Noodle Soup with Dill and Vegetables

Russian chicken noodle soup, often called kuriny sup s lapshoi, is a clear, gently simmered broth with tender chicken, vegetables, egg noodles, and fresh dill. It is a flexible home-style soup rather than one fixed formula, and its appeal is the balance of a flavorful broth, soft vegetables, and noodles added near the end so they stay pleasantly tender.

Ingredients

1½ lb (680 g) bone-in, skin-on chicken thighs, about 4 small thighs
10 cups (2.4 L) cold water
1 medium yellow onion, about 7 oz (200 g), peeled and halved
2 medium carrots, about 7 oz (200 g), peeled and cut into small dice
2 celery stalks, about 4 oz (115 g), finely sliced
1 tablespoon (15 ml) neutral oil, such as sunflower or canola oil
1 bay leaf
8 whole black peppercorns, or ¼ teaspoon (1 g) freshly ground black pepper
1½ teaspoons fine salt (about 9 g), plus more to taste
5 oz (140 g) dried fine egg noodles, preferably short or broken into manageable lengths
½ cup (15 g) roughly chopped fresh dill, plus extra for serving
1 tablespoon (15 ml) lemon juice, optional

Instructions

Prepare the ingredients. Dice the carrots, slice the celery, halve the onion, and measure the noodles, salt, pepper, and dill. Keep raw chicken separate from the vegetables and wash your hands, knife, and board after handling it. Do not rinse raw poultry; splashing can spread bacteria around the sink and counter.
Start the broth. Put the chicken thighs and cold water in a large, heavy pot. Bring the water to a gentle boil over medium-high heat, which usually takes about 10 minutes. As foam rises, skim it off with a spoon for a clearer-looking broth. Add the halved onion, bay leaf, peppercorns, and salt, then lower the heat until the liquid barely simmers.
Simmer the chicken. Partially cover the pot and simmer gently for about 35 minutes. Avoid a hard boil, which can make the broth cloudy and agitate the chicken. Check the thickest part of each thigh with a food thermometer, making sure it reaches 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.
Lift out and prepare the chicken. Transfer the cooked thighs to a plate with tongs and let them cool just enough to handle. Remove and discard the onion halves and bay leaf; leave the peppercorns behind if you prefer, or strain the broth through a fine-mesh strainer for a smoother soup. When the chicken is cool enough, discard the skin and bones and pull the meat into bite-size pieces. Keep it covered while you cook the vegetables.
Soften the vegetables. Wipe out the pot if needed, add the oil, and warm it over medium heat. Add the diced carrots and sliced celery and cook for about 6 minutes, stirring occasionally, until they begin to soften but do not brown. This brief step brings out their flavor while keeping the soup light rather than making it taste like a roasted vegetable broth.
Finish the broth. Pour the strained or unstrained broth back into the pot with the vegetables. Bring it to a gentle simmer and cook for about 10 minutes, or until the carrots are just tender when pierced with a fork. Taste the broth before adding more salt; the right amount depends on the chicken and the salt already used.
Cook the noodles and serve. Stir in the egg noodles and cook according to the package directions, usually 6 to 8 minutes, until tender but not mushy. Add the shredded chicken during the final 2 minutes so it heats through without becoming dry. Stir in the chopped dill and, if you like a brighter finish, the lemon juice. Taste once more, adjust the seasoning, and serve hot with extra dill.

Tips

Keep the simmer gentle. A few small bubbles are enough to cook the thighs and extract flavor. If the surface is rolling vigorously, lower the heat. Skimming foam is optional for flavor, but it helps keep the finished broth looking clear and clean.
Season in stages. The broth reduces slightly as it simmers, and noodles absorb some of its salt. Start with the measured salt, then taste after the vegetables soften and make the final adjustment just before serving. If the soup tastes flat rather than salty, a little lemon juice can sharpen it.
Choose a practical noodle substitute. Fine dried egg noodles are convenient and close to the familiar home-style texture. If they are unavailable, use broken vermicelli, small pasta, or about 5 oz (140 g) of homemade egg noodles. Pasta without egg works too, though the soup will have a less rich, traditional noodle character.
Keep noodles from going soft. If you expect leftovers, cook the noodles separately in salted water and add them to each bowl. Noodles cooked directly in the pot are flavorful, but they continue to absorb broth as the soup sits and can become swollen or overly soft.

Serving Suggestions

Serve the soup as soon as the noodles are ready, dividing the chicken, vegetables, and noodles evenly among warm bowls before ladling over plenty of broth. A generous pinch of fresh dill on top makes the herb aroma more noticeable. Offer lemon wedges at the table for anyone who likes a sharper, fresher taste; lemon is optional, not a replacement for properly seasoning the broth.

For a simple meal, pair a bowl with dark rye bread, wheat rolls, or slices of crusty bread for dipping. A small plate of pickles or a crisp cucumber salad gives a cool, tangy contrast to the warm soup. If serving it as a first course, keep the bread and side dishes modest because the chicken and noodles make the soup filling. A little sour cream can be offered separately, although it will soften the clean, clear-broth character when stirred in.

Variations

Use a whole chicken or other cuts. A small whole chicken can replace the thighs; allow extra time for it to cook through and use a thermometer to confirm that every part of the poultry reaches 165°F (74°C). Bone-in drumsticks also work well. Boneless thighs are quicker, but they contribute less flavor to the broth, so a good-quality chicken stock can replace part of the water if you want a fuller result.

Add potatoes. For a more substantial, rustic bowl, peel and dice 1 medium potato, about 8 oz (225 g), into ½-inch pieces. Add it with the carrots and celery and simmer until tender before adding the noodles. The starch makes the broth slightly less clear and more filling; that is a welcome variation in many home kitchens, though not every version includes potato.

Make it with homemade lapsha. Homemade egg noodles are a traditional option in Russian-style chicken soup. Roll a simple egg dough thinly, let the sheet dry briefly until it is no longer sticky, then cut it into narrow strips. Because fresh noodles cook faster and can release flour into the pot, shake off excess flour and start checking them after a few minutes. The precise amount of dough depends on the recipe, so make enough to provide roughly the same quantity as the dried noodles.

Adjust the herbs and vegetables. Parsley can replace some or all of the dill for a milder, less distinctive herbal finish. A small amount of parsnip can replace part of the carrot, adding a sweeter, earthier note. For a lighter soup, omit the celery and use another carrot; for a more aromatic broth, add a few parsley stems while the chicken simmers and remove them with the onion.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered container in the refrigerator for 3 to 4 days. For the best noodle texture, keep cooked noodles in a separate container and store them apart from the broth; if they are already in the soup, the dish is still safe to store as directed, but the noodles will soften as they absorb liquid.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Add a splash of water or unsalted broth if the noodles have soaked up too much liquid. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring halfway through and checking that it reaches 165°F (74°C).

For longer storage, freeze the broth, chicken, and vegetables without the noodles for up to about 3 months for best quality. Thaw overnight in the refrigerator, bring the soup to a simmer, and cook a fresh batch of noodles separately before serving. Freezing the fully assembled soup is possible, but thawed noodles tend to be soft and may break apart.

Frequently Asked Questions

Can I make Russian chicken noodle soup ahead?
Yes. Make the broth, chicken, and vegetables up to 3 days ahead and refrigerate them promptly. Cook the noodles separately shortly before serving, then add them to the hot soup. This keeps them from soaking up the broth while the soup waits in the refrigerator.

Why is my chicken broth cloudy?
A vigorous boil can break up proteins and stir small particles through the liquid, making broth cloudy. It is still suitable to eat. For a clearer result next time, bring the pot up gradually, skim the foam, and maintain a quiet simmer rather than allowing the water to boil hard.

Can I use chicken broth instead of water?
Yes. Replace some or all of the water with unsalted or low-sodium chicken broth for a deeper flavor. Taste before adding the full amount of salt because commercial broth varies in saltiness. Homemade broth also works, though it may change the final seasoning and color.

Do I have to cook the noodles in the soup?
No. Cooking them in the broth is convenient and lets them take on some of its flavor. Cooking them separately is especially useful when you plan to store leftovers, serve the soup over several meals, or want more control over noodle tenderness. Drain them well and add them to bowls just before serving.

Can I make this soup without dill?
Yes. Dill gives the soup a recognizable fresh, grassy finish, but flat-leaf parsley is an easy substitute. Start with a smaller amount, taste, and add more as needed. If you do not have either herb, the soup will still work; a little lemon at the table can provide a fresh accent instead.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).