# @createaplatewithdina on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DeX6-qFvlRy
- **Gondola URL:** https://gondola.cc/posts/71641321-createaplatewithdina-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/188cd2c73f.jpg
- **Posted:** 2026-10-12T00:17:47.000+00:00
- **Account Owner:** Dina Borshch | Easy Recipes & Weeknight Meals (@createaplatewithdina) — https://gondola.cc/createaplatewithdina

## Caption

This is the Slavic version of chicken noodle soup that I grew up eating! This chicken soup is light, comforting, and made with a flavorful homemade chicken broth, tender potatoes, thin egg noodles, and shredded chicken.

Ingredients

For the chicken broth:

• 1 whole chicken (4–5 lbs)
• 8–9 cups water, or enough to cover the chicken
• 2 carrots, cut into large pieces
• 2 celery stalks, cut into large pieces
• 1 large onion, halved
• 2 bay leaves

For the soup:

• 6–7 medium yellow potatoes, peeled and cut into medium bite-sized pieces
• 1 large carrot, thinly sliced
• 2 handfuls thin egg noodles (Slavic-style)
• 2 cups cooked shredded chicken
• 2 cups additional water, as needed
• 2 tsp salt, plus more to taste
• 2 tbsp freshly chopped parsley
• Juice of ½ lemon

Instructions

1. Place the whole chicken in a large pot and add 8–9 cups of water, or enough to cover it. Bring to a gentle simmer over medium heat. As foam rises to the surface, skim it off with a spoon until the broth is clear.
2. Add the carrots, celery, onion, and bay leaves. Keep the root end of the onion intact so it doesn’t fall apart while cooking. Partially cover with a lid, reduce the heat to low, and gently simmer for 1½–2 hours, until the chicken is tender and fully cooked.
3. Carefully remove the chicken and vegetables from the pot. Discard the vegetables and bay leaves, or save the cooked carrots to add back into the soup. Once the chicken is cool enough to handle, shred about 2 cups of meat. I prefer using the dark meat. Save the remaining chicken for another meal.
4. Bring the broth back to a gentle simmer. Add the potatoes and sliced carrot. If some of the broth evaporated while cooking, add about 2 cups of water, or as needed. Season with 2 teaspoons of salt.
5. Simmer for 15–20 minutes, or until the potatoes are fork-tender. A few minutes before they’re done, add the thin egg noodles and cook according to the package instructions.
6. Stir in the shredded chicken, freshly chopped parsley, and lemon juice. Taste and adjust the salt as needed.

#chickennoodlesoup #chickensoup #homemade #souprecipe #soupseason

## Stats

- **Views:** 14,865
- **Likes:** 336
- **Shares:** 0
- **Comments:** 6

## Tags

chickennoodlesoup, homemade, soupseason, chickensoup, souprecipe

---
Copyright (c) Gondola