This chicken soup is actually my husband’s recipe which I learned how to make after we got married.
I don’t know if it’s an actual Russian chicken soup or something but I’m guessing it’s halfway Russian inspired and halfway his own.
The addition of Vegeta seasoning mix which is a popular condiment among European countries and the use of dill weed in the soup, makes it a Russian dish in a way.
Regardless of the origin and the inspiration, this light chicken soup is very tasty and so easy to make; it’s one of my favorites.
This soup soothed my aching throat and helped me recover from a nasty cold last week. I’m very positive this is going to be a regular soup in our household during the colder months and every time there is somebody sick in the family.
I hope you will give this a try and enjoy it as much as our family does.
Prep Time: 10 minutes
Cooking Time: 1 hour
Yields: 6-8 servings
Ingredients:
3 pieces chicken drumstick
1 medium carrot
1 medium russet potato
1 small onion
1 teaspoon dried dill weed or 1 tablespoon fresh dill
3 tablespoons vegeta soup and seasoning mix
1 cup short fideo pasta
16 cups of water (1 US gallon)
Tools You Need:
Large cooking pot
Knife
Cutting board
Ladle
Bowl
Kitchen tong
Fork
Procedure:
1. Fill a big pot with a gallon of water and place chicken drumsticks. You can remove the skin off if you don’t want the fat. Place on a stove and bring to a boil.
2. Meanwhile, peel and chop the onion and set aside.
3. Peel potato and carrot, and dice into small cubes. Place in a bowl and soak in ¾ cup water and set aside until ready to use. Soaking the potatoes in water prevents it from turning black.
4. When pot is boiling, throw in the chopped onion, vegeta seasoning, and dill. Stir afterwards. Lower heat to medium low and simmer for 45 minutes uncovered until chicken drumsticks are fully cooked.
5. Remove drumsticks from pot using a tong. Lay flat on a plate or cutting board and remove most of the meat from the bone and shred into small pieces.
6. Return shredded chicken meat into the pot. Add the potatoes, carrots, and fideo pasta and cook for additional 15 minutes until the veggies and pasta are thoroughly cooked.
7. Ladle into individual bowls and serve with a couple slices of bread.
- 3 pieces chicken drumstick
- 1 medium carrot
- 1 medium russet potato
- 1 small onion
- 1 teaspoon dried dill weed or 1 tablespoon fresh dill
- 3 tablespoons vegeta soup and seasoning mix
- 1 cup short fideo pasta
- 16 cups of water (1 US gallon)
- Fill a big pot with a gallon of water and place chicken drumsticks. You can remove the skin off if you don’t want the fat. Place on a stove and bring to a boil.
- Meanwhile, peel and chop the onion and set aside.
- Peel potato and carrot, and dice into small cubes. Place in a bowl and soak in ¾ cup water and set aside until ready to use. Soaking the potatoes in water prevents it from turning black.
- When pot is boiling, throw in the chopped onion, vegeta seasoning, and dill. Stir afterwards. Lower heat to medium low and simmer for 45 minutes uncovered until chicken drumsticks are fully cooked.
- Remove drumsticks from pot using a tong. Lay flat on a plate or cutting board and remove most of the meat from the bone and shred into small pieces.
- Return shredded chicken meat into the pot. Add the potatoes, carrots, and fideo pasta and cook for additional 15 minutes until the veggies and pasta are thoroughly cooked.
- Ladle into individual bowls and serve with a couple slices of bread.
No Responses