YourFIT Chicken Soup with love from Russia

November 29, 2014

This is my grandmother’s recipe that I enjoyed as a kid in Russia. I made it gluten free by substituting egg noodles with brown rice pasta. This is one of my husband’s favorites.


  • 4 Chicken breasts (skin and bone)
  • 1 onion
  • 1 Tbsp Better then bouillon chicken base
  • 4 large carrots, chopped
  • 2 celery stalks, chopped
  • gluten free pasta ( I love Jovial brown rice pasta)
  • dry parsley
  • dry basil
  • dry thyme
  • 3 bay leaves
  • black pepper
  • sea salt to taste


  1. Place the chicken in a large pot over medium heat.  Pour in only enough filtered water to cover the chicken and allow it to slowly come to boil.
  2. Peal the onion, cut it in half and add it to the pot.
  3. Skim any impurites that rise to the surface, add little more water if necessary to keep the chicken covered.
  4. Add bay leaves, lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until chicken is done.
  5. Carefully remove the chicken to a cutting board.  When its cool enough to handle, discard the skin and bones.  Hand-shred the meat and put it aside.
  6. Remove the onion and discard.
  7. Add the carrots, celery, thyme, basil, black pepper, sea salt and Better then Bouillon to the stock and simmer till the vegetables are done.
  8. Add pasta and when its cooked add the chicken back to the pot.
  9. Serve and enjoy!


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