Light Chicken Soup
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 6-8 servings
  • 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)
  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.
Recipe by Russian Filipino Kitchen at