First we need to cook the broth. I use chicken fillet for the broth, although, of course, broth is usually not cooked from fillet, because... it costs more, but gives less flavor and richness to the broth. However, I don’t really like too rich, fatty broth, and it’s much easier to work with fillet (you don’t have to clean it, there’s no waste left). If you want to cook really rich chicken bouillon, then you should use a whole chicken or chicken, you need to cook it for 1.5-2 hours over low heat.
So, wash and cut the chicken fillet into medium-sized pieces.
Pour cold water into the pan and place the chicken in it. 
Bring to a boil over high heat, then reduce the heat to almost a minimum and cook for about 30 minutes, periodically skimming off the foam.
If you want your meat to turn out delicious, then you need to add salt as soon as it boils, and if you want it to turn out beautiful clear broth, then you need to add salt at the end of cooking. When the water boils, it is advisable not to cover the pan with a lid, then the broth will be transparent.
While the chicken is cooking in the pan, prepare the vegetables for the soup. There they are, waiting for me. 
Three carrots on a medium grater. 
Finely chop the onion and place it in a frying pan with preheated sunflower oil for frying at medium power. As you may have noticed, I usually cut the onion into quarter rings. Let's add a little salt. 
After 3 minutes, add carrots to the onions, which are good for soup only when fried; simply boiled carrots are generally no good. Carrots only give off color and flavor when roasted. After another 3 minutes, remove the pan from the heat. 
Cut the potatoes into wedges or cubes. 
When the chicken is cooked, remove the pieces of meat from the broth. Cool them a little and cut them into medium-sized pieces. 
Add potatoes to the boiling broth. 
After 10 minutes, add onions, carrots and chicken. 
Next, add the vermicelli and stir so that it does not stick together. 
Now you should salt the soup to taste, pepper (you can add to taste Bay leaf). Cook for as long as indicated on the vermicelli package minus 1 minute. We remove the pan from the stove, wait a couple of minutes and you can call your household members to the table for lunch. By the way, the vermicelli will not be left undercooked; there is no need to be afraid; it will finish cooking as it cools.
Ready. Pour it into plates and sprinkle with herbs. Bon appetit!
Perhaps soup with noodles and chicken can be called the simplest of the widely known ones. Indeed, you don’t need rare ingredients or culinary skills to cook. But with a minimum of investment and effort, you can get tasty and nutritious dish. Soup with noodles and chicken is great for children's menus and does not leave many adults indifferent, because for many it is a taste familiar from childhood.
How to cook soup with noodles and chicken?
All the ingredients for this recipe are usually found in every home:
- vegetables (potatoes, carrots, onions);
- chicken breast - white meat cooks especially quickly;
- vermicelli - the most affordable pasta.
The cooking method is not at all complicated - in order to cook excellent soup, just follow step by step instructions. And don't forget that quality ingredients- this is half of your culinary success. For broth, choose only fresh, natural chicken meat, because it is this that will give the dish a unique aroma and rich taste.
Making vermicelli soup
Preparation of vermicelli soup involves several simple steps:
- Rinse the chicken breast, place it in a saucepan and fill with three liters cold water. Lightly salt and place over high heat. After bringing to a boil, skim off the foam from the broth. Reduce heat and simmer at low simmer for 20 minutes. Then remove the chicken, cool, separate the fillet from the bones and chop it finely;
- Peel the carrots and onions. Finely chop the onion and grate the carrots coarse grater. Preheat butter in a frying pan and add vegetables. Fry for 7-10 minutes until the carrots are soft and the onions are translucent;
- Peel the potatoes and cut into small cubes. Place in broth. Bring to a boil and cook for 15 minutes;
- Return the chopped chicken to the pan with the broth, add the fried onions and carrots, bay leaf and vermicelli. Stirring occasionally, cook for 5-7 minutes until the vermicelli is cooked. Add salt to taste.
- Ladle the soup into bowls and add a pinch of chopped dill to each bowl. As you have already seen, noodle soup with chicken is easy to prepare. But at the same time it is very tasty - flattering reviews from your family will be confirmation of this. They will love the soup no less than chicken kharcho - a very simple and delicious dish.
You can add any spices to the noodle and chicken soup, the recipe for which is presented here. This way the taste of the dish becomes brighter. However, for those who do not like too many spices, you can do without them - the soup will still turn out tasty, thanks to the fried vegetables.
Minimal preparation time, low calorie content and compliance with principles healthy eating, affordable ingredients make chicken noodle soup so popular. With step-by-step instructions, you can easily prepare this simple soup.
May 08, 2016 4106
Today we invite you to consider easy recipes and at the same time delicious soup with chicken meat and vermicelli. It can be cooked with wings, breast and thighs. The broth turns out rich and aromatic. So let's get to making this treat.
Simple chicken noodle soup: step-by-step recipe
We will need the following:
- Chicken fillet 300 grams;
- 200 grams of onion;
- Carrots – 200 grams;
- Thin web vermicelli – 100-120 grams (a couple of handfuls);
- A bunch of dill;
- One and a half liters of water;
- Salt and spices.
How to do it:
- The meat must be washed well, placed in a metal container and poured cold water. Place on the stove and cook;
- After the water boils, you need to reduce the heat and remove the foam from above;
- Peel the onion and place it whole in the broth. Also add salt and leave to cook for 40-50 minutes;
- Meanwhile, peel the carrots and cut into small cubes or strips;
- After 50 minutes, remove the onion from the pan and discard. Add pieces of carrots there;
- Remove the chicken meat from the broth, cut it into small pieces and put it back into the pan;
- Rinse the dill and cut into small pieces;
- After about 20 minutes, add vermicelli to the soup;
- It is worth considering that thin vermicelli cooks very quickly, so immediately after it, add spices to the soup and sprinkle with finely chopped dill;
- Boil for 2-3 minutes, turn off the heat and cover the soup with a lid.
Recipe for chicken soup with pasta and potatoes
For cooking you will need:
- Half a kilo of chicken;
- 2 carrots;
- 2 pieces of onions;
- 5 potatoes;
- 150-200 grams of thin noodles;
- Vegetable (ordinary) oil;
- A little salt and spices;
- 3000 ml water;
- 4-6 sprigs of dill and parsley.
How to cook:
- 300 grams of chicken pulp;
- One onion;
- 3-4 potatoes;
- One carrot;
- A handful of small noodles
- A pair of green onions;
- 2 bay leaves;
- Vegetable (ordinary) oil;
- 8 glasses of water;
- Salt and ground black pepper.
- Carrots, rinse, remove all dirt and grate on a coarse grater;
- Peel the onion and cut into small strips;
- Peel the potatoes with a knife and rinse thoroughly. Then we cut the tubers into cubes or strips;
- Then pour vegetable oil into the container of the multicooker, select the “Baking” mode and heat it;
- Pour grated carrots and onion pieces into the heated oil. Mix the vegetables and leave to cook for 5 minutes;
- While the vegetables are fried, wash the chicken flesh and cut into medium slices;
- After a couple of minutes, add chicken slices and potatoes to the vegetables;
- Fill with water, add salt and spices
- Set the “Soup” program and cook for an hour;
- About 5 minutes before the end of cooking, add a little thin noodles, bay leaves and a pinch of ground black pepper to the broth;
- Decorate the top of the soup with chopped green onions.
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Recipe for delicious noodle soup with chicken and mushrooms
Let's prepare the following:
- Chicken fillet – 500 grams;
- Champignons – 400 grams;
- Zucchini – ½ piece;
- Vermicelli - a small handful;
- 3 garlic cloves;
- Onions – 2 pieces;
- Two carrots;
- 4-5 green onions;
- 7 sprigs of parsley;
- Butter - a small piece;
- Vegetable (ordinary) oil;
- 2 liters of water;
- Salt and spices;
- Allspice - 4-5 peas, 1-2 cloves;
- 2 bay leaves.
Preparation:
- We wash the chicken, transfer it to a metal container and fill it with 2 liters of water. Place on the stove and boil;
- After the broth boils, reduce the heat and remove the foam from the surface;
- Peel the onion, carrot, and garlic cloves. Chop the onion and garlic cloves into small cubes, grate the carrots on a coarse grater;
- Place a frying pan on the stove, pour a little vegetable oil and pour pieces of vegetables into it. Fry everything for 2-3 minutes;
- Add fried vegetables to the broth and cook for half an hour;
- About 15 minutes before readiness, add salt, allspice peas and bay leaves;
- Then take out the chicken meat and cut it into small pieces, strain the broth;
- Clean the mushrooms, rinse well and add hot water. We insist in it for 10-15 minutes;
- Next, drain the water, transfer the mushrooms to a container, add a little water and place on the stove. Boil over low heat for about 20 minutes;
- Cut the remaining carrots and half of the zucchini into slices;
- Peel the onion and cut into half rings;
- Parsley and green onions chop into small pieces;
- Place a frying pan on the stove, add butter and heat it up;
- Place zucchini, carrots and onion half rings on the melted butter. Fry for 5 minutes;
- Then add boiled mushrooms, fried carrots, onions and zucchini to the strained broth;
- Add the greens there and boil for 5 minutes;
- Separately, boil the vermicelli in boiling salted water. Then put it in the soup;
- Season the finished soup to taste, add some salt if necessary and remove from the stove. Leave for 10 minutes with the lid closed.
- If the soup is cooked with bones, soup sets, legs and giblets, then the broth will need to be strained. Otherwise, there will be bones and other unpleasant particles in the soup;
- It is not advisable to add too much vermicelli, as it will boil and you will end up with ordinary porridge rather than soup;
- For soup, it is advisable to use pasta from durum varieties wheat.
Well, that's all, now you can easily do chicken soup with vermicelli, especially making it is quite simple. The main thing is to follow all the recipes and cooking rules. Also, don’t forget about the tips, they will help make this dish much tastier and better.
Don’t hesitate and start cooking, your family will be happy with this treat!
Do you like the idea of having a happy dinner with it after a long and hectic day at work, when the only energy left is to swallow something light and unobtrusive?
And while recovering from a nasty cold, do you dream of having the pleasure of having lunch with a portion of light and practically healing chicken noodle soup, feeling how your cough and runny nose go away with every spoonful of broth?
Do you like to run home after a walk in the cold park, take off your wet boots, pull on the woolen socks knitted by your grandmother and sit in the kitchen, warming your hands on a plate of dazzlingly golden chicken soup that your mother just cooked?
If the answers to the questions asked are positive, then chicken noodle soup for you is culinary happiness contained in a plate of homemade food. Shall we talk about him?
The basis of chicken soup is, of course, broth. A time-tested classic is chicken broth: it's light, golden, and delicious. There is an alternative - vegetable broth, very rich in taste, rich, healthy. Quite an alternative - plain water, you can also whip up chicken soup based on it, you just need to take into account that to enhance the taste you should add a little more spices, maybe a piece of butter, definitely a bay leaf, excellent - cream, processed cheese.
Not an option at all - ready-made bouillon cubes. This is an illusion, a cocktail of all sorts of chemical elements that has nothing to do with the broth as such. Saving time will not bring in this case no health benefits, no taste pleasure.
How to cook chicken broth
Chicken broth is the basis of not only the soup we are talking about today. You can use it to prepare almost any first course - from vegetable soup and ending with borscht. It can be cooked in large quantities and freeze in portioned containers - if you need to whip up soup for lunch, you can always defrost the preparation and cook a simple first course.
So, how to cook chicken broth? The chicken should be washed thoroughly, check that it is well gutted and that there are no stray feathers left. Cut into portioned pieces medium size. Place in a saucepan and add enough water. Place on the stove, after boiling, carefully remove the foam, reduce the heat. Place a few onions, a couple of carrots, a piece of celery and parsley root, pumpkin, and bell pepper into the pan. Cook at a minimum boil for about 30 minutes (if the chicken is old, at least an hour), periodically removing the foam. After this, the vegetables should be discarded and the broth should be strained. Ready, you can serve with pies or use as a basis for further preparation of first courses.
Simple chicken noodle soup
Absolutely traditional soup- Do you know how to cook it so that you want to eat and not stop? So that any portion, even the largest one, seems small, so that hypothetical centimeters on the waist have no meaning, so that the sight of a plate of freshly cooked soup takes your breath away?
Ingredients:
3 liters of chicken broth;
400 g boiled chicken meat;
1 carrot;
1 onion;
3-4 potatoes;
250 g vermicelli;
salt, pepper, bay leaf, herbs to taste.
Pour the strained chicken broth (the richest, golden aromatic, not “empty”) into the pan. There we also place a whole unpeeled onion, cut in half halfway through, chicken meat cut into portions, and grated carrots. Bring to a boil, add the diced potatoes. Cook over moderate heat for about 20 minutes (until the potatoes are done). Remove the onion, add vermicelli, add spices and salt. Cook for another 4-8 minutes until the pasta is ready. Turn off the heat and immediately pour into plates.
Chicken soup with noodles and giblets
A slight deviation from the usual traditional classics - and the result is a wonderful first course, completely “homemade”, simple, satisfying, rich. Don't neglect the giblets - when proper preparation they can add an absolutely stunning “zest” to the soup.
Ingredients:
3 liters of water;
250 g chicken gizzards;
100 g chicken hearts;
300 g chicken liver;
1 chicken breast (1 ham);
1 carrot;
1 onion;
4 medium sized potatoes;
a handful of vermicelli;
pepper, salt, herbs to taste.
We wash the chicken hearts, gizzards and meat well, put them in a saucepan, add a whole onion, and fill with water. Bring to a boil, carefully remove all the foam, reduce the heat and cook for 40-60 minutes (depending on how “adult” the bird is). Turn off the heat, strain the broth into another pan, and discard the onion.
Separate the meat from the bone, disassemble it into small pieces, and place in the broth. There we cut the hearts into circles and the stomachs into strips.
Boil the liver in a separate pan - 15-20 minutes is enough. We take it out, cut it into several parts, and send it to the general company.
Potatoes - cubes, there too. Carrots - grate, then into the pan. Cook for about 15 minutes (until the potatoes are ready), salt and pepper, add vermicelli. Cook for another 3-7 minutes, turn off the heat, pour into plates, sprinkle with herbs. Tasty!
Chicken soup with noodles and egg
If regular chicken soup seems empty and too light to you, try enriching its taste with a chicken egg. The broth turns out to be richer, and the structure of the soup itself is richer and more interesting.
Ingredients:
3 liters of chicken or vegetable broth;
1 boiled chicken breast or 1 leg;
1 large carrot;
1 parsley root;
1 bell pepper;
1 onion;
3-4 potatoes;
200 g vermicelli;
2 eggs;
Pour the strained broth into a saucepan, add bell pepper cut in half, peeled parsley root and a whole unpeeled onion. Place on the stove, bring to a boil, reduce heat. Cut the meat into small pieces and place in a pan. Cook for about 15-20 minutes, then remove the parsley, pepper, onion, and discard. Place grated carrots and diced potatoes into the pan. Salt. Cook for another 15 minutes (until the potatoes are ready), add the vermicelli. After 4-8 minutes (the time it takes for the vermicelli to become ready), pour the eggs, lightly beaten with a fork, into the pan in a thin stream. Immediately turn off the heat, add the herbs, and serve.
Cheese chicken noodle soup
And this is perhaps the easiest way to elevate, frankly speaking, an absolutely homemade and uncomplicated dish. Add a little cheese to the broth and the taste of the entire soup will radically change for the better. The easiest option is budget processed cheese, however, you can take more interesting cheeses- any will do fatty varieties like brie, chowder, emmental.
Ingredients:
3 liters of broth;
2 medium sized onions;
30 g butter;
2 processed cheese;
1 small carrot;
3-4 potatoes;
200 g boiled chicken breast;
200 g vermicelli;
salt, pepper, herbs to taste.
Peel and chop the onion small cubes. Melt the butter in a thick-bottomed saucepan, sauté the onion until translucent - it should become soft and just about to turn golden. Add grated carrots and simmer a little. Pour in the broth, add the diced potatoes and chicken breast. Bring to a boil, reduce heat, cook until vegetables are tender. At the end, add vermicelli, grated processed cheese, salt, cook for another 4-6 minutes, remove from heat and serve. Greens and croutons are welcome.
Chicken soup with mushrooms and noodles
Polish, Western Ukrainian version of chicken soup - it is very rich, with golden brown soup, stunning mushroom aroma and pleasant solidity of the paste. Authentic recipes call for noodles or vermicelli homemade, but to simplify the preparation process, an industrial analogue is also quite acceptable. Nothing complicated, but there are certain subtleties in preparation, and it’s worth knowing about them.
Ingredients:
3 liters of broth;
300 g boiled chicken meat;
200 g forest mushrooms(boletus, boletus, boletus);
1 carrot;
1 onion;
20 g butter;
300 g vermicelli;
salt, pepper, dill to taste.
Wash the mushrooms, boil for 20 minutes, then place in a colander and rinse. Cut into small pieces.
Peel the onion, chop into cubes, fry in butter in butter until golden. Add the mushrooms and, stirring constantly, keep in the frying pan for another 3-5 minutes, after which add the grated carrots and pour in the broth. Bring to a boil, add chicken, cook for 15-20 minutes, then add vermicelli, cook until tender, add salt, pepper and serve with herbs, sour cream, croutons.
- Broth is the base of the soup. Try to prepare it in such a way that you want to admire it, inhale and drink it, enjoying it - like expensive wine. Lots of vegetables, high-quality farm meat, delicate cooking over low heat, bouquet garni - every housewife has her own secret, and chicken noodle soup is just the case when you need to use your own experience with all your inherent diligence.
- After cooking the broth, be sure to strain it and be sure to separate the meat from the bones. There is no pleasure in picking at your plate and spitting inedible bits out of your mouth. Not only is it inconvenient, it is also unesthetically pleasing.
- When cutting ingredients for soup, try to do it with soul. Chopping carrots is just a matter of minutes. Be patient and cut into even cubes - a little more time, however, the aesthetic side is also a little longer, but it wins.
- Have you ever thought that ground chicken meatballs are a simple yet totally cute way to make chicken noodle soup? Fantasize tirelessly: dumplings, dumplings, homemade noodles– “revival” options regular soup sea, you just need not be lazy to look for them.
- Do not cook this soup for a couple of days: the vermicelli will swell, turning the first dish into porridge. Absolutely disgusting food! For the same reason, if you need to prepare soup in the morning and serve it only at lunch, you should not add pasta to the pan: boil the potatoes until tender, turn off the heat. Throw in the vermicelli when you reheat it.
10 ideas on how to prepare original chicken noodle soup:
- To make chicken noodle soup look more interesting and fun, try not grating carrots, but turning them into funny shapes: cut the peeled root vegetable into thin slices, and then sharp knife or small cutters for working with mastic (mini-cookie cutters) give the carrot pucks the shape of a heart, flower, snowflake. Such figures will greatly “revive” a plate of chicken soup.
- In general, you can cut carrots with the most ordinary curly cheese knife: the wavy “ribs” look very picturesque, this is an elementary way to turn a boring soup into something completely festive, life-affirming and joyful.
- Half a hard-boiled chicken egg- An excellent garnish for chicken soup. Several hard-boiled halves quail eggs– a great way to serve a familiar soup in an unusual way.
- Play with types of pasta. Vermicelli is familiar and tasty, but farfalle is elegant, tagliatelle is rich, and fusilli is funny.
- Croutons in the shape of a Christmas tree, a heart, or even a regular diamond are an excellent accompaniment to chicken soup. Just cut the bread into slices, cut out the desired shapes with cookie cutters, grease a small amount butter, and then fry in a dry frying pan on both sides.
- Don't be afraid to experiment with various additives: the more color, the more interesting and brighter the soup looks. Broccoli, cauliflower, black Eyed Peas, squash and zucchini, mushrooms, shallots, beans, green pea, Bell pepper– vegetables enliven the picture, turning it into a cheerful mosaic, which may well cause an almost causeless smile.
- It may sound strange, but chicken soup goes great with fried bacon: cut the fatty brisket into squares, fry until golden and sprinkle over the soup. It is delicious!
- Just try serving chicken soup in “plates” from a bun in which the “cap” has been cut off and the crumb taken out. Very original and satisfying!
- At the same time, do not forget that properly cooked chicken soup is transparent, almost crystal, pleasantly golden. This dish will look wonderful in a transparent bowl.
- And greens! More, more fresh greens - fragrant, fragrant, bright, lush! Mint, cilantro, parsley, dill - there won’t be too much.
Ludwig van Beethoven is credited with saying: “Only the pure in heart can do good soup! May you have pure thoughts, good deeds and delicious soups, enjoy your meal!
Homemade chicken soup has been familiar to many since childhood. Despite the fact that the dish is not distinguished by its sophistication, unlike Italian minestrone or French cream soup with cheese and croutons, it turns out no less tasty. Vermicelli soup Almost every housewife knows how to cook with chicken, but there are several variations of the recipe, thanks to which you can refresh your menu. Taking into account the cooking rules, you can turn a familiar, ordinary soup into a real restaurant masterpiece.
How to make chicken noodle soup
The calorie content of classic noodle soup is extremely low, so there is no need to worry that the dish will ruin your figure. At the same time, noodle soup with chicken is very nutritious and satisfying. Having eaten a portion, a person is full until the next meal, so the desire to snack on sweets or fast food disappears. Unlike milk noodle soup, which many people prefer to eat cold, chicken soup is best prepared for one serving and served hot. Otherwise, repeated boiling will cause the vermicelli to boil and spoil the taste of the dish.
Classical
Vermicelli simple soup with chicken – perfect option for fans of diet food. It takes a minimum of time to prepare the dish, and the process itself does not require much effort, so the recipe will especially appeal to busy housewives. Light noodle soup brewed from the following ingredients:
- any parts of chicken – 0.5 kg;
- medium carrots – 1 pc.;
- potatoes – 3-5 pcs.;
- thin noodles – 100 g;
- onions – 2 pcs.;
- bay leaf – 2 pcs.;
- fresh herbs– beam;
- garlic – 1 clove;
- sunflower oil;
- salt, pepper - to taste.
How to cook:
- Boil the chicken in salted water. It is better to throw the meat into boiling water, so there will be less foam in the broth. If the chicken pieces are large, it will take about half an hour to cook them.
- Peel the vegetables. Chop the potatoes and onions into cubes, grate the carrots, crush the garlic, and then chop very finely.
- TO cooked meat send potato pieces.
- Pour sunflower oil into the pan, when it is hot, fry the garlic. After 2 minutes, add the onion, and when it becomes translucent, add the carrots to the pan.
- When the potatoes are almost ready, add the vermicelli. And right after the pasta should go the fried vegetables.
- Add salt to the soup, season and cook until done. At the very end, add chopped greens.
In a slow cooker
The easiest thing to prepare is chicken soup with noodles using a slow cooker. As a result, the dish turns out no less tasty and aromatic than cooked on the stove. You will need:
- water – 1.5 l;
- onion – 1 pc.;
- chicken fillets, legs or hips – 0.5 kg;
- thin vermicelli – 150 g;
- potatoes – 4-5 pcs.;
- greens to taste;
- A little sunflower oil;
- pepper, salt, other spices (optional).
Chicken noodles are prepared like this:
- Wash the chicken and remove the skin.
- Fry the peeled and cut into half rings onions and carrots for 5-6 minutes. To do this, activate the “Baking” multicooker option, grease the bottom of the bowl vegetable oil.
- Add chicken pieces to the vegetables (if you used legs/thighs, cut the meat off the bones).
- Mix the ingredients thoroughly, then add water.
- When the broth boils, switch the mode to “Stew”. It will take 1.5 hours to cook the chicken.
- Meanwhile, cut the potatoes into cubes. It should be added half an hour before the dish is ready, at the same time as the spices.
- 20 minutes before the soup is ready, add vermicelli and herbs. After the time has passed, do not open the multicooker lid for another 5-10 minutes to allow the soup to steep.
From chicken breast
If you are going to cook large saucepan noodle soup with chicken, it is better to cook the noodles separately and add to the plate immediately before serving. For the dish you will need the following ingredients:
- vermicelli – 100 g;
- bulb;
- chicken breast;
- medium carrot – 1 pc.;
- potatoes – 4 pcs.;
- butter – 30 g;
- dill (parsley), salt, bay leaf.
How to cook chicken breast soup with noodles:
- Rinse the meat, put it in a saucepan and add 3000 ml of water. Add a little salt and place over high heat. When the broth boils, remove the foam and turn down the heat.
- When the soup has boiled for 15-20 minutes, remove the meat and wait until it cools. Then cut it into pieces, separating it from the bones.
- Finely chop or grate the peeled onions and carrots. Heat the butter in a frying pan and fry the vegetables in it.
- Chop the peeled potatoes into cubes and place in the broth. When the soup boils, check and wait another 15 minutes.
- Return the chicken to the soup, add noodles, frying, and spices. After 5-6 minutes, the dish will be ready.
With mushrooms
You can spice up traditional noodle soup with chicken by adding fresh or dried mushrooms. Thanks to the high nutritional value, soup is recommended to be included in children's menu. To prepare you need to take:
- vermicelli – up to 100 g;
- any mushrooms – 0.4 kg;
- potatoes – 4 pcs.;
- bulb;
- water – 2 l;
- medium carrot;
- table salt, black pepper;
- sunflower oil.
Cooking process:
- Wash the mushrooms thoroughly and cut into medium pieces.
- Cut the peeled potatoes into cubes.
- Place the prepared ingredients in a saucepan with water, wait until the liquid boils, add spices.
- Grate the carrots and chop the onion finely. Fry these vegetables until soft. After 10 minutes of cooking, add them to the soup and cook for another 10 minutes.
- After the specified time, add vermicelli, let the soup brew a little and it will be ready.
With egg
To garnish the soup, serve it with herbs and halved boiled eggs. An excellent addition to the dish would be garlic donuts or cheese and bread sticks. You will need:
- chicken fillet – up to 600 g;
- carrot;
- thin vermicelli – 100 g;
- potatoes – 3-5 pcs.;
- egg – 1 pc.;
- spices, salt;
- some greenery.
The process of preparing soup with noodles, eggs, chicken:
- Boil the meat, remove from the broth, divide into small pieces.
- Place peeled and diced potatoes into the boiling broth.
- Separately boil the egg and chop it.
- Finely chop the onion and grate the carrots on a fine grater. Fry the vegetables until soft, adding a couple of tablespoons of broth to the pan.
- When the potatoes are almost ready, add the vermicelli to the soup. After 5 minutes, add frying, spices, egg.
From chicken wings
Despite the stereotype that dietary chicken soup should be prepared only from fillet or breast, wings can also be used for low-calorie dishes. This part of the chicken contains minimal amount subcutaneous fat. The following ingredients are needed for the soup:
- bulb;
- vermicelli – 150 g;
- chicken wings – 35-500 g;
- carrot;
- potatoes – 4 pcs.;
- garlic – 2 cloves;
- spices, salt;
- greenery.
How to cook soup with chicken wings:
- Wash the wings, cover with cool water, and put on fire. When the broth boils, reduce the heat to low. Remove the foam using a slotted spoon.
- When the chicken has cooked for 20-25 minutes, it will be ready.
- Peel the vegetables. Chop the onion into small cubes, the potatoes into larger ones, and grate the carrots.
- Place the potatoes in the broth, cook them for 15-20 minutes (until they are almost ready).
- Add spices, onions and carrots. Cook the soup for another 10 minutes.
- Break the vermicelli into several pieces and add to the pan. When the spaghetti has boiled for 5 minutes, add the garlic passed through a press.
- After 5 minutes, turn off the heat, season the dish with herbs and serve hot.
No potatoes
Many housewives prefer to cook chicken soup without potatoes. Some people simply don’t like the taste of potatoes, others limit the calorie content of their food, and for others this product is contraindicated because high content starch. To prepare the dish, you need to take following products:
- vermicelli – 100-150 g;
- domestic chicken – 200-300 g;
- carrot;
- greenery;
- bulb.
Step-by-step preparation:
- Remove the skin from the chicken, place in a pan of water and bring the liquid to a boil.
- Drain the broth, fill the container with fresh water, add salt and cook the meat until cooked.
- Remove the chicken from the pan, cool and cut into small pieces.
- Finely chop the carrots and add them to the broth along with the whole peeled onion.
- After 10-15 minutes, add the pasta and spices, and when they are almost ready, return the chicken to the pan. Serve the soup with finely chopped herbs.
With meatballs
This dish is easy and quick to prepare, but the main thing is that both adults and children enjoy it equally. Before serving the soup with meatballs, it should be seasoned with herbs or crushed garlic to give the dish a more pronounced taste and aroma. Take these products:
- bulb;
- chicken egg;
- thin noodles;
- minced chicken– 350 g;
- large potatoes – 2 pcs.;
- spices, salt.
How to cook chicken soup with potatoes and noodles:
- Mix the minced meat breadcrumbs(2-3 tbsp.) and a raw egg. Mix the ingredients thoroughly.
- Boil a pot of water. Form small balls from the minced meat with cold hands, then throw them into boiling water.
- Cut the peeled potatoes into squares, grate the carrots, finely chop the onion.
- Add potatoes to the pan, fry other vegetables in oil, and then add them to the soup.
- Once the liquid has simmered for 10 minutes, season the dish, add the noodles and remove the container from the heat. After 5-10 minutes, you can serve the soup on the table.
Video: how to cook noodle soup
Vermicelli soup can be prepared by any housewife, even an inexperienced one. This dish is very simple, but no less tasty. There are many different recipes with the addition of ingredients that make ordinary food special. Cooking noodle soup different ways, adding eggs, mushrooms, fish and other products to it. It all depends on the taste preferences and imagination of the cook. Below are videos that will help you learn how to cook delicious and unusual dish.
Turkish chicken breast soup
Vermicelli soup in a slow cooker
Jewish food recipe
With chicken hearts
