Chicken Heart Soup with Noodles and Potatoes
Very tasty, simple, budget-friendly and bright. Chicken Heart Soup with Noodles and Potatoes can be made without sautéing—just add fresh onion and carrot for a lighter version suitable even for kids and those watching their diet.
Updated : 21 November, 2025
Easy
About 30 min.
Ingredients
300 grams
Chicken hearts
80 grams
Noodles
3
Potato
1
Onion
1
Carrot
2 tablespoon
Vegetable oil
1
Laurel leaf
to taste
Salt
1.7 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook chicken heart soup with noodles? Prepare all ingredients listed in the recipe. Use any fresh herbs you like - dill, parsley, or green onion.
Step 2
Rinse the chicken hearts several times in clean water. Remove large vessels and any blood clots. Fat may be left for a richer broth. Place the hearts into a pot, cover with water, and bring to a boil. Skim off the foam so the broth stays clear. Reduce heat and cook the hearts for 15-20 minutes.
Step 3
Meanwhile prepare the vegetables. Peel and rinse the onion, carrot, and potatoes.
Step 4
Cut the potatoes into small cubes or thin sticks.
Step 5
Finely chop the onion and grate the carrot on a fine grater. Heat a little refined vegetable oil in a pan and sauté the vegetables until the onion turns translucent. Stir so nothing burns.
Step 6
After the hearts have cooked for 20 minutes, add the potatoes to the pot. Bring to a boil over high heat, then reduce to medium and cook until the potatoes are done - about 15-20 minutes.
Step 7
Add the sautéed vegetables and a bay leaf. Salt to taste. Increase the heat.
Step 8
When the soup begins to boil again, add the noodles and stir well.
Step 9
As soon as the broth comes back to a boil, add finely chopped herbs. Turn off the heat, cover the pot, and let the soup rest 10-15 minutes so the noodles finish cooking. Serve!
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