There is something profoundly comforting about a bowl of homemade chicken soup. This Russian classic, known as sup s figurnymi makaronami, elevates the ordinary into the extraordinary with tender pieces of chicken breast, sweet green peas, and whimsically shaped pasta. The broth, simmered gently with aromatics, becomes a golden elixir that nourishes both body and soul. Whether you are battling a winter chill or seeking solace after a long day, this recipe is a testament to the beauty of simple, wholesome ingredients prepared with care.
About This Comforting Chicken Soup
This soup is a staple in Russian home kitchens, often prepared on lazy Sunday afternoons or when a light yet satisfying meal is desired. The key lies in the clarity of the broth—achieved by careful skimming and low-temperature simmering—and the interplay of textures: silky chicken, al dente pasta, and pop-in-your-mouth peas. It is a dish that requires patience but rewards you with a bowl of liquid gold. For best results, use a high-quality stockpot or microwave pressure cooker to speed up the process without sacrificing flavor.
Ingredients
- 400 g chicken breast fillet (boneless, skinless)
- 2 carrots
- 150 g frozen green peas
- 1 onion
- 2–3 sprigs fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- 150 g shaped pasta (e.g., stars, shells, or alphabet shapes)
- 2 liters cold water
For the best texture, choose a pasta shape that holds its own in the broth. A food processor can help if you are making your own pasta from scratch, but store-bought works beautifully. Ensure your chicken is fresh; if using frozen, thaw completely before cooking.
Step-by-Step Instructions
Step 1: Prepare the Chicken Broth
Place the chicken breast fillet in a large pot. Pour in 2 liters of cold water and bring to a boil over high heat. Once boiling, reduce the heat to the lowest setting and carefully skim off the foam that rises to the surface. This step is crucial for a clear broth. Add the whole onion and one carrot (peeled), season with salt, and cover the pot. Simmer gently for 30 minutes, ensuring the liquid barely trembles—no vigorous boiling allowed. Remove the chicken from the broth and set aside to cool slightly. Discard the onion and carrot, then strain the broth through a fine-mesh sieve into a clean pot. Slice the chicken into bite-sized pieces.
Step 2: Finish the Soup
Return the strained broth to a boil. Dice the remaining carrot into small cubes and add to the pot. Cook over medium heat for 5 minutes, then stir in the shaped pasta and continue cooking for another 5–6 minutes, or until the pasta is al dente. Add the frozen green peas and the sliced chicken. Bring the soup back to a boil, then immediately remove from heat. Let the soup rest, covered, for 10 minutes—this allows the flavors to meld beautifully. Meanwhile, pick the parsley leaves from the stems and chop them finely. Ladle the soup into bowls, season with freshly ground black pepper, and garnish with parsley.
Tips for the Perfect Bowl
- Don’t skip the skimming—that foam carries impurities that cloud the broth. Use a non-toxic immersion blender for any last-minute puréeing if you prefer a thicker texture.
- Cook pasta separately if you plan to store leftovers; otherwise it will become mushy. Add freshly cooked pasta to each bowl just before serving.
- Use homemade chicken stock for even deeper flavor. A good glass food storage container helps when freezing extra broth.
- Season conservatively—the natural sweetness of carrots and peas will enhance the soup without overpowering it.
Delicious Variations
This soup is wonderfully adaptable. Swap the chicken breast for thighs for a richer taste, or replace the pasta with rice or barley for a gluten-free version. Add a pinch of turmeric or a bay leaf to the broth for aromatic depth. For a vegetarian twist, substitute chicken with chickpeas and use vegetable broth. If you love texture, toss in some sautéed mushrooms or finely chopped celery. And for a touch of elegance, serve with a side of crusty bread and a sprinkle of fresh dill. The non-toxic air fryer can make quick work of croutons if you desire a crunchy topping.
Frequently Asked Questions (FAQ)
Can I use leftover chicken from a roast?
Absolutely. Shred or dice leftover roasted chicken and add it in the final 5 minutes of cooking. The broth will still be delicious, though it may be less gelatinous than one made from raw breast. A planetary mixer isn’t necessary here, but a sturdy whisk helps if you want to emulsify a bit of fat for richness.
What pasta shapes work best?
Small, sturdy shapes like ditalini, stelline, alphabets, or farfalle hold up well. Avoid very delicate pastas that disintegrate. If you are making your own, a wheatgrass juicer won’t help, but a pasta machine will.
Can I freeze this soup?
Yes, but freeze it without the pasta. The pasta becomes mushy upon thawing. Instead, freeze the broth, chicken, and vegetables, then cook fresh pasta when reheating. Use a undercounter ice maker machine for quick cooling before freezing.
How do I get a super clear broth?
Start with cold water, skim diligently, avoid boiling, and strain through a fine-mesh sieve lined with cheesecloth. A steam canner is overkill, but a proper strainer is essential.
What can I substitute for green peas?
Frozen edamame, diced green beans, or even small broccoli florets work well. For a springtime twist, use fresh peas when available. A oil sprayer is handy for greasing pans if you decide to sauté additional vegetables.
Is this soup suitable for a light meal?
Yes, it is low in fat and high in protein and vegetables. Pair it with a side salad for a complete, satisfying dinner. The chocolate-covered raisins make a fun dessert contrast, but that’s optional.
Can I make it in a pressure cooker?
Certainly. Use a microwave pressure cooker or an Instant Pot. Cook the chicken and aromatics on high pressure for 10 minutes, then quick release, strain, and proceed with the pasta step on sauté mode.
Final Thoughts
This chicken soup with shaped pasta and green peas is more than a recipe—it is a warm embrace in a bowl. The process, from skimming the broth to watching the colorful peas tumble into the pot, is meditative. Serve it with love, and it will become a cherished tradition in your home. For those who appreciate kitchen efficiency, consider a espresso machine for a perfect post-soup coffee ritual, or explore more Catalan sponge cake recipes for a sweet ending. Enjoy every spoonful.
