Chicken soup with small noodles. Homemade chicken soup with vermicelli

Do you like the idea of ​​having dinner with pleasure after a long and hectic day at work, when the only strength left is to swallow something light and unobtrusive?

And recovering from a nasty cold, do you dream of having lunch with a portion of light and practically healing chicken soup with noodles, feeling how cough and runny nose go away with every spoonful of broth?

Do you like to run home after a walk in a cold park, take off your wet boots, pull on woolen socks knitted by your grandmother and sit in the kitchen, warming your hands on a plate of dazzling golden chicken soup that your mother just cooked?

If the answers to the proposed questions are positive, then chicken vermicelli soup for you is a culinary happiness enclosed in a plate of homemade food. Let's talk about it?

The basis of chicken soup is, of course, the broth. A time-tested classic is chicken broth: it is light, golden, and delicious. There is an alternative - vegetable broth, very rich in taste, rich, most useful. A very, very alternative is ordinary water, on its basis you can also cook chicken soup in a hurry, you just need to consider that to enhance the taste, you should add a little more spices, maybe a piece of butter, be sure to bay leaf, excellent - cream, processed cheese .

Not at all an option - ready-made bouillon cubes. This is an illusion, a cocktail of all kinds of chemical elements that has nothing to do with the broth as such. Saving time will not bring in this case either health benefits or taste pleasure.

How to cook chicken broth

Chicken broth is the basis of not only the soup that we are talking about today. You can cook almost any first course on it - from vegetable soup to borscht. It can be cooked in large quantities and frozen in portioned containers - if you need to whip up soup for dinner, you can always defrost the workpiece and cook a simple first course.

So, how do you cook chicken broth? The chicken should be thoroughly washed, check if it is well gutted, if there are any random feathers left. Cut into medium sized pieces. Put in a saucepan, pour enough water. Put on the stove, after boiling, carefully remove the foam, reduce the heat. Put a few onions, a couple of carrots, a piece of celery root and parsley, pumpkin, bell pepper in a saucepan. Boil at a minimum boil for about 30 minutes (if the chicken is advanced, at least an hour), periodically removing the foam. After that, the vegetables should be discarded, and the broth should be filtered. Done, can be served with pies or used as a basis for further preparation of first courses.

Simple Chicken Vermicelli Soup

A completely traditional soup - but do you know how to cook it so that you want to eat and not stop? So that any portion, even the largest, seems small, so that hypothetical centimeters at the waist do not matter, so that the sight of a plate of freshly cooked soup will take your breath away?

Ingredients:

3 liters of chicken broth;
400 g of boiled chicken meat;
1 carrot;
1 onion;
3-4 potatoes;
250 g of vermicelli;
salt, pepper, bay leaf, herbs to taste.

Strained chicken broth (the richest, golden fragrant, not “empty”) is poured into a saucepan. We also spread a whole unpeeled onion there, cut in half to the middle, chicken meat cut into portions, grated carrots. Bring to a boil, add diced potatoes. Cook over moderate heat for about 20 minutes (until the potatoes are cooked). We remove the onion, add vermicelli, add spices, salt. Cook for another 4-8 minutes until the pasta is done. Turn off the heat and immediately pour into bowls.

Chicken soup with vermicelli 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 cooked properly, they can give the soup an absolutely amazing "zest".

Ingredients:

3 liters of water;
250 g of chicken ventricles;
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, ventricles and meat well, put it in a saucepan, add a whole onion, fill it 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 you got). Turn off the heat, strain the broth into another pan, discard the onion.

We separate the meat from the bone, disassemble it into small pieces, put it in the broth. There we also cut into circles hearts and stripes - stomachs.

In a separate pan, boil the liver - 15-20 minutes is enough. We take it out, cut it into several parts, send it to a common company.

Potatoes - cubes, there too. Carrots - on a grater, then in a pan. Cook for about 15 minutes (until potatoes are ready), salt, pepper, add vermicelli. Cook for another 3-7 minutes, turn off the heat, pour into plates, sprinkle with herbs. Tasty!

Chicken soup with vermicelli and egg

If the usual chicken soup seems empty and too light to you, try enriching its taste with a chicken egg. The broth turns out to be more rich, 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 of vermicelli;
2 eggs;

Pour the strained broth into a saucepan, put the Bulgarian pepper cut in half, peeled parsley root and a whole unpeeled onion there. We put on the stove, bring to a boil, reduce the heat. Cut the meat into small pieces, put in a saucepan. Cook for about 15-20 minutes, then remove the parsley, pepper, onion, discard. Put grated carrots and diced potatoes in a saucepan. Salt. Cook for another 15 minutes (until the potatoes are ready), add the vermicelli. After 4-8 minutes (the time it takes the vermicelli to reach readiness), pour the eggs lightly beaten with a fork into the pan in a thin stream. Immediately turn off the fire, add greens, serve.

Cheesy chicken soup with vermicelli

And this is perhaps the easiest way to ennoble, frankly, an absolutely homemade and uncomplicated dish. A little bit of cheese in the broth - and the taste of the whole soup will change dramatically for the better. The easiest option is budget processed cheeses, however, you can take more interesting cheeses - any fatty varieties such as brie, chowder, emmental will do.

Ingredients:

3 l 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 of vermicelli;
salt, pepper, herbs to taste.

Peel the onion, cut into small cubes. In a saucepan with a thick bottom, melt the butter, sauté the onion until transparent - it should become soft and just about golden. Add grated carrots, stew a little. Pour in the broth, throw in the diced potatoes and chicken breast. Bring to a boil, reduce heat, cook until vegetables are tender. At the end, put the vermicelli, grated processed cheeses into the soup, salt, cook for another 4-6 minutes, remove from the stove and serve. Greens and croutons are welcome.

Chicken soup with mushrooms and vermicelli

Polish, Western Ukrainian version of chicken soup - it is very rich, with a golden brown yuska, a stunning mushroom aroma and a pleasant pasta solidity. Authentic recipes involve homemade noodles or vermicelli, but to simplify the cooking process, an industrial analogue is also quite acceptable. Nothing complicated, but there are certain subtleties in cooking, and you should know about them.

Ingredients:

3 l of broth;
300 g of boiled chicken meat;
200 g of forest mushrooms (boletus, white, boletus);
1 carrot;
1 onion;
20 g butter;
300 g of vermicelli;
salt, pepper, dill to taste.

Wash mushrooms, boil for 20 minutes, then discard in a colander and rinse. Cut into small pieces.

Peel the onion, chop into cubes, fry in a saucepan until golden in butter. Add the mushrooms and, stirring constantly, keep in the pan for another 3-5 minutes, then add the grated carrots and pour the broth. Bring to a boil, throw in the chicken meat, cook for 15-20 minutes, then add the vermicelli, cook until cooked, salt, pepper and serve - with greens, sour cream, crackers.

1. The broth is the base of the soup. Try to prepare it in such a way that you want to admire it, inhale it and drink it, enjoying it - like expensive wine. A lot of vegetables, high-quality farm meat, delicate cooking on minimal heat, a bouquet of garni - every housewife has her own secret, and chicken soup with vermicelli is just the case when you need to use your own developments with all the diligence inherent in you.

1. After boiling 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, but also unaesthetic.

1. When chopping soup ingredients, try to do it with soul. Chopping carrots tyap-blunder is a matter of minutes. Show patience and cut into even cubes - a little more time, however, and the aesthetic side is also a little more, but it wins.

1. Have you ever wondered how minced chicken meatballs are an easy yet totally cute way to make chicken vermicelli soup? Fantasize tirelessly: dumplings, dumplings, homemade noodles - options for “revitalizing” the usual sea soup, you just need not be lazy to look for them.

1. Do not cook this soup with a margin for a couple of days: the vermicelli swells, turning the first dish into porridge. Absolutely disgusting food! For the same reason, if you need to cook soup in the morning, and serve it only at lunch, you should not add pasta to the pot: boil the potatoes until tender, turn off the heat. Discard the vermicelli while reheating.

10 ideas how to cook original chicken soup with vermicelli:

1. To make chicken soup with vermicelli look more interesting and fun, try not to rub the carrots, but turn them into funny figures: cut the peeled root crop into thin circles, and then with a sharp knife or small cuts to work with mastic (mini-cookie cutters) shape the carrot pucks hearts, flowers, snowflakes. Such figurines will greatly “enliven” a plate of chicken soup.

1. In general, you can cut carrots with the most ordinary curly cheese knife: wavy “ribs” look very picturesque, this is an elementary way to turn a boring soup into something completely festive, life-affirming and joyful.

1. Half a hard-boiled chicken egg is a great garnish for chicken soup. A few halves of hard-boiled quail eggs are a great way to serve a familiar soup in an unusual way.

1. Play with types of pasta. Vermicelli is familiar and tasty, but farfalle is elegant, tagliatelle is rich, and fusilli is funny.

1. Croutons in the form of a Christmas tree, a heart, or even a regular rhombus are a great accompaniment to chicken soup. Just cut the bread into slices, cut out the desired figures with cookie cutters, brush with a little butter, and then fry in a dry frying pan on both sides.

1. Do not be afraid to experiment with different additives: the more color, the more interesting and brighter the soup looks. Broccoli, cauliflower, asparagus beans, squash and zucchini, mushrooms, shallots, beans, green peas, sweet peppers - vegetables enliven the picture, turn it into a cheerful mosaic that may well cause an almost causeless smile.

1. 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!

1. And try to serve chicken soup in "plates" from a roll in which the "cap" is cut off and the crumb is taken out. Very original and delicious!

1. At the same time, do not forget that properly cooked chicken soup is transparent, almost crystal, pleasantly golden. Such a dish will look wonderful in a transparent dish.

1. And greens! More, more fresh greens - fragrant, odorous, bright, lush! Mint, cilantro, parsley, dill - there will not be much.

Ludwig van Beethoven is credited with saying, "Only the pure in heart can make good soup!" May you have pure thoughts, good deeds and delicious soups, enjoy your appetite!

Step-by-step recipes for delicious chicken soups with pasta and potatoes in a classic style, options with all kinds of additions: dumplings, mushrooms, melted cheese, tomatoes and cream

2018-10-23 Marina Danko

Grade
prescription

35594

Time
(min)

servings
(people)

In 100 grams of the finished dish

8 gr.

9 gr.

carbohydrates

9 gr.

156 kcal.

Option 1: Chicken Noodle Soup with Potatoes - A Classic Recipe

Today we will cook, in my opinion, the most delicious chicken soup with vermicelli and potatoes. Soup is easy to cook, it is chicken soup that works best with small thin vermicelli, everyone loves this soup - both children and adults. For the recipe, it is best to use homemade chicken, it is most suitable, the broth comes out fragrant, rich.

Vermicelli for the recipe is better to use durum wheat, it will not boil soft, it will remain whole. Be sure to add carrots and onions, potatoes, some greens. Chicken soup is the perfect lunchtime meal, the whole family will enjoy such a hearty and delicious meal.

Ingredients:

• Home chicken - 300 g
• Water - 1.5-1.7 l
• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Vermicelli - 60 g
• Salt, pepper - to taste
• Vegetable oil - 1 tbsp.
• Dill - 5 sprigs

Cooking process

Prepare all items on the list. Take a saucepan that is suitable in volume, fill the saucepan with water, then put on fire, bring to a boil. You can use any chicken pieces, pre-rinse them and dry them. Dip the chicken pieces into boiling water, then cook the chicken for 30 minutes.

After the specified time, it is necessary to clean and wash the potato tubers, then wash and dry them. Cut the potatoes into medium-sized cubes and send to the pan - boil the potatoes in the broth for 15 minutes.

Peel onions, rinse and dry. Cut the onion into small cubes.

Peel and wash the carrots, then grate the carrots on a medium grater.

Heat a spoonful of oil in a frying pan, then put the carrots and onions, fry the vegetables for 5-6 minutes, stir occasionally.

When the potatoes are ready, take the chicken out, cut it into pieces and return it to the pan.

Pour the roast and vermicelli into the pan, bring to a boil, salt and pepper, turn off the heat.

If desired, throw chopped dill into the pan. Cover the pot with a lid and leave the soup for 5-7 minutes.

Then arrange on plates and serve.

Bon appetit!

Option 2: Quick Recipe for Chicken Noodle Soup with Potatoes

To make chicken soup as quickly as possible, it is preferable to choose fillets for the broth. Meat pieces cook much faster than bony ones. Vermicelli should also be chosen correctly. The best option for a quick recipe would be a thin "cobweb". We will not sauté vegetables, we get a light soup, quite suitable for diet food.

Ingredients:

• a pound of fresh chicken fillet;
• 100 grams of gossamer vermicelli;
• small bulb;
• half a medium-sized carrot;
• three medium sized potatoes.

How to quickly make a simple chicken soup with vermicelli and potatoes

We wash the fillet well, cut it, put it in a saucepan with 2 liters of water.

We lower a whole, but peeled onion into the water with meat, place the pan on intense heat. Before boiling, be sure to collect and discard the foam. Despite the fact that it will be much less than from bony pieces, it is still undesirable to leave it.

While the broth boils, peel the carrots and rub them finely. Add chopped carrots to the pan only after all the foam has been removed.

Cook the chicken fillet over medium heat under a lid for a quarter of an hour, then put it on a plate. Be sure to cover the dish so that the chicken pieces do not become weathered.

Dip the finely chopped potatoes into the boiling broth. Do not cut into slices, they will take longer to cook. At this stage, the broth should be slightly salted.

Boil potatoes until soft, add meat and vermicelli. We bring the soup to a boil and immediately remove it from the stove - the “cobweb” does not need to be boiled. After letting stand for a while, pour the chicken soup into bowls and serve.

Option 3: Italian Chicken Noodle Soup with Potatoes (with Cream)

In Italian cuisine, many dishes are prepared with cream, and first courses are no exception. The chicken broth and cream are the perfect combination. The soup comes out moderately thick, due to the addition of starch. Do not try to replace the corn product with a potato counterpart; you will not get the proper taste.

Ingredients:

• thin vermicelli - 120 gr.;
• 450 gr. chicken fillet;
• half a glass of canned corn;
• two potatoes;
• a spoonful of corn, dry starch;
• three tablespoons of milk;
• two-thirds of a glass of heavy cream.

How to cook

Let's start with the broth. It can be prepared from only one fillet, or you can add one chicken back to dietary meat - the soup will come out richer and more satisfying. Pour the washed chicken with five glasses of cool water, cook a clear broth according to all the rules. It is advisable to immediately cut the breast into pieces. If only the fillet was used, cook for no longer than 20 minutes; if the back was also used, double the time.

We take out all the meat from the chicken broth. The back, if added, is removed, it will not be useful, and the fillet is put on a plate and covered.

In a boiling broth, quickly add finely chopped potatoes and boil until softened.

Simultaneously with the potatoes, in a separate saucepan, according to the instructions on the package, prepare the vermicelli. We recline the finished products in a colander, rinsing with hot water, dry well.

When the potatoes are cooked, continuously stirring the contents of the pan, pour in the cream in a thin stream. Dip the boiled fillet into the soup and, without bringing to a boil, boil for about ten minutes.

Pour the milk into a small bowl and carefully stir the starch in it. Pour the mixture into the saucepan with the soup and immediately mix it well.

Season with pepper, add a little salt, add corn and well-dried vermicelli. Boil the soup at a slight boil for a couple of minutes, and serve immediately.

Option 4: Delicate chicken soup with vermicelli and potatoes, mushrooms and melted cheese

Another chicken soup with a delicate creamy taste. This time we will introduce not cream into the first dish, but we will supplement it with melted cheese. A quality product is a guarantee of excellent taste; you should not take cheese with herbal supplements. For flavor, add mushrooms to chicken soup.

Ingredients:

• three small potatoes;
• 70 gr. small vermicelli;
• fresh champignons - 150 gr.;
• 100 gram processed cheese;
• any parts of a steam chicken carcass - 300 gr.;
• bulb, onion;
• 35 ml vegetable oil, highly purified;
• Bay leaf;
• one and a half liters of water.

Step by step recipe

The first thing to start with is to prepare a clear broth. To make the soup rich, the bony parts of the bird are preferable, and for faster cooking, you can use the breast. After washing the chicken and filling it with two liters of water, set it to heat. After removing the foam and boiling, lightly add the broth. After adding lavrushka, cook under the lid with a slight boil: breast 25 minutes, bony pieces twice as long.

While the base of the soup is cooking, prepare the mushrooms and vegetables. We wash the mushrooms, cut into slices. Large mushrooms are best cut into wide strips. Finely chop the onion, cut the potatoes into thin sticks. Do not forget to fill the potatoes with water so that they do not darken.

In a frying pan, in a small amount of oil, sauté the onion, add the mushrooms and heat until all visible moisture has evaporated.

We take out the meat from the chicken broth. After cooling slightly, cut into pieces, if there were bones, remove them.

We lower the potatoes and meat into a saucepan with boiling broth, boil for about eight minutes. Add mushrooms stewed with onions and cook a little longer.

Dip the vermicelli into the soup. Stir thoroughly, continue to cook until the pasta is ready. The vermicelli should be soft on the outside but firm on the inside.

Add small cubes of melted cheese and heat, stirring until they disperse. After boiling the soup for another minute, turn it off.

For such a soup, you can take cream cheese in trays, it will disperse faster. Mushrooms can be replaced with oyster mushrooms or any agaric forest mushrooms, such as chanterelles or honey agarics.

Option 5: Quick Chicken Noodle Soup with Potatoes (with Meatballs)

Another quick chicken soup. No time-consuming preparation of the broth. From poultry meat, twisted into minced meat, small meatballs are formed, which give the soup a hearty fat.

Ingredients:

• fresh chicken fillet, weighing up to 400 grams;
• a small carrot and five medium potatoes;
• bulb;
• 80 gr. pasta (vermicelli);
• two tablespoons of oil;
• a small leaf of laurel.

How to cook

Washed fillet, dry. Cut into pieces, twist in a meat grinder. You can also take a purchased semi-finished product - minced meat should be dense and uniform.

Sprinkle the minced chicken with pepper, add a little, then mix well and beat off. With moistened hands, we fashion small meatballs. For juiciness, onions can be added to minced meat. It must be twisted after the meat or grated on a medium grater.

Bring two and a half liters of drinking water to a boil. Dip the meatballs into the boiling liquid, and after boiling again, cook over medium heat for 10 minutes.

While the meatballs are cooking, we sauté the onions and carrots in oil. Ready dressing should not come out dry or overcooked. Stir the vegetables often, if necessary, add a little water from the pan (2-3 tablespoons).

We spread the diced potatoes in a pan with boiled meatballs. After removing the foam, boil for a quarter of an hour.

We put vegetable passerovka in the soup, we fall asleep vermicelli. After adding lavrushka, bring to taste with salt and boil for about five minutes, until the pasta is ready.

Option 6: Light chicken soup with vermicelli and potato wings (with eggs)

Ingredients:

• four large chicken wings;
• large potato;
• two eggs;
• carrot - one small root crop;
• dill sprigs;
• two spoons of small vermicelli;
• small onion;
• two peas of allspice;
• garlic.

Step by step recipe

After cutting the wings at the joints, rinse and lower into a saucepan with one and a half liters of clean water. After boiling, removing the foam, add the onion without the husk, peppercorns, two garlic cloves and parsley. We cook the broth for a quarter of an hour.

Remove all spices, garlic and onions from the finished broth. They are not needed, all the flavors are already obtained by the broth.

We clean the carrots and potatoes. We grate the carrots into a medium grater, cut the potato tubers into small cubes, dip the vegetables into the broth and continue to cook until the potatoes soften.

We boil the eggs separately. To make the shell come off well, be sure to add a spoonful of salt to the water. Cool hard-boiled eggs in a bowl of cold water, then peel and cut into slices.

Pour the vermicelli into the pot with the cooked potatoes. Stir well, bring the soup to a boil, then boil over low heat for about three minutes. At the end, add finely chopped dill and eggs.

Option 7: Summer Chicken Noodle Soup with Potatoes

A simple recipe for chicken soup with tomatoes. Tomatoes will give the soup not only a slight sourness, but also a pleasant color. If not available, fresh tomatoes can be substituted with canned or frozen ones.

Ingredients:

• steam chicken - 600 gr.;
• 300 grams of potatoes and fresh ripe tomatoes;
• small head of onion;
• 60 gr. vermicelli;
• garlic;
• 100 grams of fresh or frozen peas;
• corn oil - 30 gr.;
• dill or young parsley - to taste.

How to cook

We prepare the broth in one and a half liters of water. The time depends on which part of the bird is taken. The breast should be cooked for no more than half an hour, poultry meat with bones, forty minutes. It is advisable to immediately cut the meat so that it does not have to be taken out of the broth and disassembled later.

Put the peeled and chopped potatoes into the boiling broth. Bringing to a boil, remove the foam and leave on low heat.

We wash the tomatoes. After scalding with boiling water, remove the peel from the tomatoes and cut into slices. Add tomato slices to the soup along with green peas, after 15 minutes. after potatoes.

Peel two garlic cloves and an onion. We cut it up a little. Fry the onion with garlic in oil until the onion slices lose their haze.

We spread the contents of the pan in a saucepan with soup and cook for another quarter of an hour.

Pour the vermicelli into the soup, bring to a boil. After boiling on low heat for 7 minutes, turn off and let stand for the same amount.

When serving, sprinkle each serving of chicken soup with finely chopped dill.

Option 8: Hearty Chicken Soup with Vermicelli and Potato Dumplings

Potatoes can be put into soup not only in slices. The first dish will have an original look if dumplings are made from potatoes. The recipe, like the previous ones, is simple, despite the originality.

Ingredients:

• potatoes - five small tubers;
• three and a half liters of chicken broth;
• small carrot;
• medium bulb;
• large egg;
• three tablespoons of vegetable and one butter;
• garlic head;
• half a glass of small vermicelli;
• two tablespoons of flour.

Step by step recipe

The broth is prepared in advance or cooked directly in the process of preparing the soup. To get three and a half liters of rich chicken broth, you need to take 700 grams of bony parts of the bird for 3.5 liters of water. When cooking, the broth is seasoned with lavrushka and peppercorns, it is good to put vegetables. Onions and carrots are lowered whole, having previously been cleaned and rinsed well with water.

Boil the peeled potatoes in a separate saucepan until tender. After draining the water, mash the potatoes in a puree and cool it slightly.

Pour flour into the cooled mashed potatoes, pepper a little. After breaking the egg, add lightly and mix thoroughly. The potato dough should slide off the spoon easily.

Finely chopped onions and carrots grated into medium shavings are sautéed in a mixture of both oils.

We put the finished broth on a quick fire. As soon as it starts to boil, dip two teaspoons into it. After holding for about 15 seconds, with one we pry off a little potato dough, with the other we help to form a neat dumpling out of it, and lower it into the boiling broth. Having released all the potato dough in this way, we are waiting for the boil.

We fill the soup with vegetable frying, add salt and pour vermicelli into it. After boiling until soft, add chopped garlic, you can put a little chopped dill.

Option 9: Fragrant chicken soup with noodles and potatoes (smoky)

Soups on natural smoked meats are obtained with a special, rich aroma. Such dishes seduce with a pleasant taste and light aroma of smoke. Chicken soup with vermicelli and potatoes on smoked wings should be included in the menu for the sake of variety.

Ingredients:

• five smoked wings;
• 600 gr. potatoes;
• a small carrot and an onion head of the same mass;
• three tablespoons of finely chopped spaghetti;
• a slice of lemon;
• four peas of black pepper;
• refined oil;
• finely chopped parsley - one and a half tablespoons.

How to cook

We cut the smoked wings at the joint into two parts. Putting it in a saucepan, pour a three-liter volume with water and place it on the stove. Bringing to a boil, set the heating to be quieter, cook the broth for a quarter of an hour.

We wash the peeled potatoes well with running water, cut into medium-sized cubes.

We lower the potatoes into the boiling broth, lay the parsley and peppercorns. After closing the lid, we continue to cook the soup over low heat.

While the potatoes are boiling, saute finely chopped onion with grated carrots in vegetable oil until soft.

We spread the frying in the broth to the finished potatoes. After stirring, we fall asleep vermicelli and bring the soup to readiness. At the end, add chopped greens, remove from the stove. Put a slice of lemon in the finished soup and let it stand for fifteen minutes.

Option 10: Traditional chicken soup with vermicelli and potatoes

It just so happened that "the most chicken soup" is undoubtedly noodles. Yes, and the noodles themselves, mixed with a homemade testicle, will not be bypassed by any pasta competitor. Such unpretentious soups are prepared in the village and the capital, seasoned with tomato or adjika, left white and even cooked from smoked wings. Right now, we offer to cook the simplest, classic soup from the available products.

Ingredients:

• half a steamed chicken carcass, about 700 gr.;
• three potatoes;
• a small onion head and a medium-sized carrot;
• 100 grams of thin vermicelli or spaghetti;
• two small leaves of lavrushka;
• two tablespoons of pure vegetable oil.

Step by step recipe for Chicken Noodle Soup with Potatoes

The taste of the soup largely depends on the quality of the broth, the chicken must be thoroughly washed with cool water, examining the skin for feathers. If there are stumps left, they should be removed and the easiest way to do this is with tweezers.

We put the chicken in a saucepan, without cutting into pieces, pour 2 liters. cool water. Try to use exclusively filtered water, the quality of the broth largely depends on it.

We place the pan on the “fastest” fire, bring the contents to a boil. It is important to carefully collect the foam during this period of time, mixing with the broth when boiling, it will spoil it, making it cloudy.

After boiling, lower the heat to medium, add lavrushka and cover with a lid. On average, chicken broth takes up to 45 minutes, poultry meat should become soft and well separated from the bones.

While the broth is being prepared, in order to save a little time, you can prepare the passerovka. We clean the carrots and onions, rub the root crop with a medium grater, and cut the onion into small pieces. Saute vegetables in oil until golden brown.

Finely peel the potatoes, dissolve the tubers into thin sticks or cubes. It is this cut that is preferable for chicken soup, but you can cut it at your discretion - larger. Pour the potatoes with water so that they do not darken until the right moment.

The chicken broth is ready, now you need to get the chicken out of it and be sure to strain it. Pour the filtered broth into the pan and set it again on a quick fire. We pick the frozen meat from the bones, cut it into medium-sized slices or sort it into fibers.

Drop the potatoes into the simmering broth. After boiling until soft, add the browning and pieces of meat, add some salt. Bringing to a boil, dip the vermicelli into the soup and stir well. Boil over low heat for about seven minutes and remove from the stove. It is important not to overcook the vermicelli, otherwise it will turn sour and turn into porridge.

Ready soup with vermicelli must stand for a while. Keep it for at least a quarter of an hour, the vermicelli will swell a little more and be saturated with the aromas of the soup.

Oddly enough, but men also sometimes need fasting days, and then the body does not want anything very satisfying and heavy. I want something very simple and light, for example, some hot soup.

In fact, it is quite simple and does not overload the stomach, but at the same time it is quite nutritious.

Only now there is not always homemade chicken and noodles at home. But you can always find a way out and simply replace some ingredients with their analogues.

And to make the chicken soup also interesting, you can somewhat improve the classic recipe for this aromatic dish.

Chicken soup with vermicelli

One of the easiest ways to make chicken soup is the classic vermicelli recipe, which doesn't take much of your time to make.

Thin vermicelli is used as the main ingredient. It is best, of course, to take an egg - it does not boil so much and does not swell much, if something suddenly remains in the morning.

But I would still advise you to use homemade noodles, which can now be found in hypermarkets in the departments of freshly prepared food.

The soup acquires an unusual color due to the fact that the chicken is cooked together with onions, from which you do not need to remove the husk - just rinse it thoroughly, remove the completely cracked one or two layers and remove the roots before putting it in the pan.

Ingredients:

• Chicken meat - 500 grams.
• Vermicelli - 100 grams.
• Onion - 1 piece.
• Water - 1.5-2 liters.
• Garlic - 2 cloves.
• Greens - 0.5 bunch
• Salt, pepper - to taste.

Cooking:

1. Boil the chicken over medium heat for 30-40 minutes. Whoever likes a more dietary broth can drain it after 20-25 minutes and pour it into a saucepan of fresh water, continuing to cook chicken meat, thereby lowering the calorie content.

For those who like fatter broth, you can not drain it and continue to cook on the same water that was poured from the very beginning.

Do not forget to remove scale in a timely manner so that you do not have ugly “cobwebs” of hard-boiled foam floating later. This will only worsen the appearance of the broth and the taste is not very pleasant to catch it in the finished dish.

2. When the meat is well cooked, it is necessary to take it out along with the onion, and it is best to strain the broth through a sieve or cheesecloth. Thanks to this, the broth will turn out transparent and ready for further action.

3. Boiled meat can be disassembled into pieces and returned to the broth, which is again desirable to put immediately on the fire and add vermicelli to it. Cook until the vermicelli is done. It usually takes about 5 minutes, but it's best to check the instructions on the package. You shouldn't digest it.

4. Fragrant chicken broth with pieces of poultry meat and vermicelli is best served hot in portioned plates.

5. Many people are very fond of soup with herbs and garlic, so it is best to chop well-washed herbs and garlic cloves and put them on a saucer in the middle of the table. Some people will pour it into their own portion, while others may want to spread the garlic-dill-onion mixture on a slice of fresh bread, lightly salting it on top.

Bon appetit!

Chikhirtma - soup with vermicelli and egg

To give the usual chicken vermicelli soup a little originality, you can add, for example, a boiled egg to it. This is often done in cafes and restaurants.

Ingredients:

• Chicken meat - 300 grams.
• Vermicelli (noodles) - 150 grams.
• Onion - 1 piece.
• Water - 1.5-2 liters.
• Boiled egg - 1 piece.
• Salt, pepper, herbs - to taste.

Cooking:

1. First, boil the chicken meat for 20-25 minutes over high heat. When cooking the broth, a foam is formed, which must be removed, for example, with a slotted spoon.

2. And in order not to waste time, at the same time you can prepare a dressing in the form of fried onions. To do this, peel the onion from the husk and cut it into four parts and chop into quarter-rings. Then heat the sunflower oil in a frying pan and fry the onion in it until slightly golden.

For a more piquant taste, instead of ordinary vegetable oil, it is best to use olive oil - it will give the onion seasoning a special flavor. You can also add onions and turmeric during frying, which will then color the broth in a rich yellowish-orange color and give a slightly spicy flavor to our culinary creation.

3. Add noodles or vermicelli to the broth and after 3 minutes we send the finished roast there. Cook for another 3-5 minutes until the vermicelli is done.

4. At the same time, beat fresh eggs in a container and pour into the broth in a thin stream, stirring it continuously.

5. Pour the soup into portioned plates and carefully place 1-2 egg slices in them, lightly season with pepper and sprinkle with pre-chopped herbs.

6. The dish can be served at the table with a slice of lemon, parsley, dill or arugula. Chopped spinach leaves or other greens of your choice will also add sophistication to the dish.

Bon appetit!

Soup with chicken in a slow cooker

The modern kitchen of most housewives is already equipped with a slow cooker, so you can’t ignore the recipe for making chicken soup with vermicelli in a slow cooker. It is worth noting that for those who are on a diet, this dish will come in handy, because it is low-calorie and at the same time light enough, which allows you not to overload the stomach of people who follow their figure.

Cooking in a slow cooker greatly simplifies the entire cooking process, because at the same time you can do other culinary activities or take time, for example, to read your favorite book.

Ingredients:

• Chicken meat - 400 grams.
• Vermicelli - 50 grams.
• Onion - 1 piece.
• Potato - 500 grams.
• Carrots - 200 grams.
• Water - 2 liters.
• Salt, spices, herbs - to taste.

Cooking:

1. Place well-washed chicken pieces and a peeled whole onion on the bottom of the multicooker.

2. Lay the next layer of potatoes, cut into small slices. If it is a freshly dug vegetable, then you can not peel off the skin from it, so as not to lose all the value of the beneficial vitamins contained in young potatoes. Next, cut the washed and peeled carrots into slices and lay them in a layer on top of the previous ingredients.

3. Fill such a “layer cake” with water with a little margin so that the top carrot layer is completely covered and there is still water on top of about a finger. Usually 2 liters is enough, but depending on the multicooker, a slightly larger volume of liquid may be required.

4. Sprinkle with your favorite spices on top, salt and set the “Soup” mode, which will automatically prepare the first dish in half an hour, saturated with the aroma of vegetables.

5. Add your favorite gossamer vermicelli, mix well and continue to cook with the lid open for another 5-7 minutes until the last ingredient is ready.

If someone does not like onions, then after cooking it can simply be removed from the soup.

6. During serving in plates, you can season on top with a variety of chopped herbs and spices that you have in your kitchen.

Bon appetit!

Soup with vermicelli and potatoes

A lot of articles have already been written about how to cook chicken soup. However, each article has its own recipe uniqueness, since the person who writes it is guided by his own views, taste, vision of the recipe and the experience gained. In this regard, I suggest trying chicken soup with potatoes the way I usually cook it at home myself. I warn you right away that it will turn out quite satisfying!

Depending on where exactly you will cook the soup, the recipe may vary slightly. So, for example, if you prefer a slow cooker, then you can lay all the ingredients and just set the cooking mode. I prefer the gas stove method, because cooking the ingredients separately gives a completely different special taste to the dish as a whole.

Ingredients:

• Chicken meat - 500 grams.
• Vermicelli - 70 grams.
• Onion - 1 piece.
• Large potatoes - 1-2 pieces.
• Red sweet pepper - 1 piece.
• Greens (dill or parsley, or you can mix them) - 1 bunch.
• Carrots - 1 piece.
• Bay leaf - 2 leaves.
• Peppercorns - 2-4 peas.
• Adjika - 1 tbsp. l.
• Vegetable oil - 1 tsp. + 2 tbsp. l.
• Salt, pepper, spices - to taste.

Cooking:

1. First we need to prepare chicken broth. To do this, take a pan with a volume of 3 - 4 liters, put the meat into it and add a couple of bay leaves and sweet peas, and then fill it with water and put it on the stove to cook. As soon as the contents of the pan boil, cook the meat for no more than 25 minutes over high heat, while removing the resulting foam with a slotted spoon or an ordinary spoon.

When preparing any soup, take a pot based on the ratio of volume and the expected amount of the finished dish, namely 1 to 1/2. In this way, you will be sure that in the end, you will not have to change the pan due to the fact that the dishes will be larger than the volume of the pan. Yes, this happens sometimes too!

2. While the chicken broth is being prepared, cut into small cubes about a quarter of the onion and season it with vegetable oil (1 tsp), lightly add and send to the pan. This helps the onion not to lose its delicate structure, it does not boil into tatters during cooking and gives a very tasty aroma.

3. Then we should cook the roast. Finely chop the carrots, peppers and the remaining onion and send them to fry in sunflower oil until semi-soft.

4. Cut the peeled potatoes into small cubes and send them to stew slightly for onion and carrot dressing for 2 minutes. Then add adjika and half the chopped greens, and leave to simmer under the lid for another 2-3 minutes.

5. In parallel, in another dry hot frying pan, fry the vermicelli or noodles until golden brown. This will then give the desired color shade to the soup.

6. We send all the dressing from one pan and the fried vermicelli from another to the broth. Mix well and let it cook in the full composition of the ingredients for about 5-7 minutes. Then remove from the stove and let it brew for about 5 minutes with the lid closed.

Be careful not to overcook the vermicelli! It is better to leave it a little undercooked so that it does not become sour.

7. Pour the hot soup into bowls and season with the remaining herbs.

8. The cooked soup turns out to be very tasty and looks very interesting in appearance - you can serve it to the table with fragrant crispy bread and treat guests. You didn't forget to invite them, did you?

Bon appetit!

Video - How to cook delicious chicken soup with vermicelli

Here you will find recipes with pasta and homemade noodles. With homemade chicken and broiler, various broth variations. With the addition of other ingredients such as mushrooms or melted cheese.

The usual set of vegetables may seem interesting to you and change the usual taste, for example, bell pepper.

This soup can be served traditionally, or garlic croutons can be added to the dish. Crumble fresh herbs into the soup or add a mixture of your favorite herbs.

How to cook vermicelli soup with chicken - 15 varieties

A classic recipe used by our grandmothers. The taste of childhood, tender and satisfying.

Ingredients:

• Chicken breast - 1 pc.
• Onion - 1 pc.
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Butter - 30 gr.
• Small vermicelli - 0.3 tbsp.
• Pepper, salt, dill, bay leaf to taste

Cooking method:

Open the chicken in salted water, about 50 minutes. Prepare all the vegetables and fry their onions and carrots. Add potatoes to the broth and cook for 10 minutes. Then add roast and pasta. Bring to readiness and you can serve.

Such a soup will not only taste good, but will also attract slicing vegetables. Appetizing and unique taste.

For this recipe, it is better to take chicken breast.

Ingredients:

• Water - 3 liters.
• Chicken - 500 gr.
• Carrots - 1-2 pcs.
• Potatoes - 4-5 pcs. (you can add to taste).
• Pasta - 100-120 gr.
• Onions - 1-2 pcs.
• Pepper, salt and spices to taste.
• Greens (parsley, dill and basil) to taste.
• Vegetable oil - 3-4 tbsp. l.

Cooking method:

Put water with chicken to boil the broth. Bring to a boil, remove the noise, salt and add spices to taste and cook for 30 minutes under a closed lid.

Prepare the vegetables, cut them into thin strips the size of your vermicelli.

Peel the potatoes and cut into cubes. Add to boiled broth. Fry the vegetables a little in a pan and then add to the broth along with the vermicelli.

Finely chop the greens and add to the soup.

The secret of this dish is that the broth is cooked on chicken wings, and the frying is done along with pasta, which gives an interesting taste to your soup.

Ingredients:

• Chicken wings - 300 gr.
• Potatoes - 2 pcs.
• Onion -1pc.
• Carrot -1 pc.
• Gossamer pasta -80g.

Cooking method:

Boil the broth, add chopped potatoes to it. We do roasting. Fry the onions, then add the carrots and at the end add the pasta and fry. Add the stir-fry to the soup and bring to a boil.

Only three main ingredients - and a thick fragrant soup is ready! This is one of those great recipes that saves you time without sacrificing taste.

Ingredients:

• Chicken breast -2 pcs.
• Tomato - 5 pcs.
• Vermicelli 100g.
• Parsley to taste.
• Seasoning to taste.

Cooking method:

Boil chicken in 1.5 pan. Add peeled and chopped potatoes. Roast vegetables and tomatoes and add to soup. Add seasonings to taste and finely chopped greens. Can be served at the table.

Soup step by step. Even a beginner can master this recipe. The soup is very tasty and hearty.

Ingredients:

• chicken - 400g.
• Salt - 1 tbsp.
• Carrot -1 pc.
• Onion -1pc.
• Herbs and spices to taste.
• Vermicelli -100g.

Cooking method:

Boil chicken in salted water. Add prepared raw vegetables (carrot onions).

Add various herbs and spices to taste. The last step is to add vermicelli.

The recipe for this soup will appeal to those who love hearty food. From thick vegetables with large cuts, which gives satiety for a long time.

Ingredients:

• Chicken mince -400g.
• Potatoes -2 pcs.
• Carrot -1 pc.
• Onion -1pc.
• Vermicelli -100g.
• Greens to taste.
• Seasonings to taste.

Cooking method:

Boil the broth by adding chicken breast to the water. Bring to a boil, add spices to taste and coarsely chopped vegetables. 10 minutes before readiness, add vermicelli and boil. Before serving, add finely chopped greens.

The delicate taste of the soup will be enjoyed by all your household members. They will ask for this soup for every meal.

Ingredients:

• Chicken wings - 6-7 pcs.
• Onion - 1 pc.
• Potato -1 pc.
• Carrot - 1 pc.
• Vermicelli - 2 tbsp. l. downhill.
• Water - 1.5 l.
• Parsley Salt to taste.

Cooking method:

Boil the broth. Prepare vegetables. Cut potatoes into strips. Finely chop the onion, grate the carrots on a coarse grater and chop the greens.

Make a roast. Add stock chicken and add fried potatoes. Add meat, salt and vermicelli. Bring to readiness and add greens.

The taste of smoked meats in this soup will not leave anyone indifferent. This soup will appeal not only to your family, but also to guests, so feel free to cook it and serve it on the festive table.

Ingredients:

• Smoked chicken meat -300g.
• Potato - 2 pcs.
• Onion -1pc.
• Carrot -1 pc.
• Cream -50g.
• Vegetable oil-30g.
• Macaroni -80g.
• Greens to taste.
• Seasonings to taste.

Cooking method:

Boil the broth. Add spices to taste. Add peeled and diced potatoes. Roast the onions and carrots and add to the broth.

Bring to a boil and add cream. Sprinkle the soup with finely chopped parsley before serving.

The soup is richly saturated with vegetables and spices for a piquant taste. The soup has not the usual taste, but very memorable and appetizing.

Ingredients:

• Chicken -400gr.
• Carrot-1pc.
• Onion -1pc.
• Celery-100g.
• Tomato -2 pcs.
• Spinach -150g.
• Cilantro -50g.
• Soy sauce -2 tbsp.
• Sunflower oil-1st.l.

Cooking method:

Boil the broth. Add roast from all vegetables.

For frying, finely chop all the vegetables and fry them in a small amount of oil.

Add salt to taste. Add spinach to broth. Boil the rice noodles first and add to the soup.

Before serving, separately add chicken, noodles, vegetable broth to a plate. Add soy sauce and cilantro.

It seems to be the same classic mushroom soup with vermicelli on chicken broth - but not the same! The taste of the dish will turn out to be not quite ordinary and more interesting if you add zucchini to the vegetables, and in addition to traditional spices and herbs, put cloves.

Ingredients:

• Chicken-500g.
• Parsley.
• Garlic - 3 tooth.
• Salt.
• Zucchini - 0.5 gr.
• A bunch of green onions.
• White mushrooms -300g.
• Bay leaf.
• Black peppercorns
• Butter - 1 tbsp. l.
• Carnation.
• Vermicelli -200g.
• Vegetable oil - 2 tbsp.
• Carrots - 2 pcs.
• Bulb onions.

Cooking method:

Boil the broth, chicken and 2 l. water. Saute onions, carrots and garlic. Add roast to broth. Add seasonings to taste.

Rinse and clean the mushrooms, chop and add to the pan. 10 minutes before the soup is ready, add the vermicelli. Before serving, add finely chopped greens.

This soup will appeal not only to adults, but also to children. Easy, diet recipe.

Ingredients:

• Chicken breast and back with wings -1 pc.
• Bulb -2 pcs.
• Carrot -3 pcs.
• Potatoes -3-4 pcs.
• Vermicelli -2 zhmenki.
• Greenery.
• Salt to taste.
• Vegetable oil -2 tbsp.

Cooking method:

Prepare the broth.

Boil the broth with the addition of onions and carrots. This will give the broth a golden color and rich flavor.

Roast the onions and carrots and add to the broth. Add pre-peeled and chopped potatoes. Add vermicelli after 10 minutes. Salt to taste and add fresh herbs.

The recipe for this soup is dietary, so the taste of vegetables prevails in it. The soup is prepared without roasting, which gives it a mild taste and lightness.

Ingredients:

• Chicken meat -400g.
• Potato-2pcs.
• Carrot-1pc
• Onion -0.5 head.
• Celery -100g.
• Tomato-1pc.
• Vermicelli -80g.
• Spices to taste.
• Salt to taste.

Cooking method:

Boil the chicken first. Wash vegetables and chop coarsely. Boil the broth with vegetables. After 10 minutes of readiness, add vermicelli. Add spices to taste and coarsely chopped boiled chicken meat.

Homemade noodles in soup always give a delicate and fresh taste. It is not necessary to cook noodles yourself at home, such noodles can be bought at the store in the pasta department.

Ingredients:

• Chicken meat (homemade or organic chicken) - 1.2 kg.
• Potatoes-2-3 pcs.
• Carrot-150g.
• Pasternak-50gr.
• Onion - 1 pc.
• Shank-1pc.
• Celery-1pc.
• Ghee-1st.l.
• Vegetable oil-1/2 s.l.
• Homemade noodles-150g.
• Bay leaf.
• Salt, pepper to taste.
• Basil to taste.
• Water 3-3.5 liters.

Cooking method:

Place meat in boiled water. Boil the broth. Add onion to broth. Fry onions, celery and carrots in melted butter.

Add potatoes, carrots, parsnips and bay leaves to the broth. Add noodles, salt to taste and dry basil.

Coarsely chopped vegetables give an unusual taste to the soup. The soup is light and unroasted for a more dietary taste.

Ingredients:

• Chicken - 500g.
• Water -2.5l.
• Onion -2 pcs.
• Carrot -1/2pc.
• Potatoes - 3-5 pcs.
• Pasta - 100-120g.
• Dill greens - 5 branches.
• Vegetable oil.
• Salt, pepper to taste.

Cooking method:

Boil chicken broth. Prepare the vegetables and put them into the broth. 10 minutes before the end of cooking, add the noodles and bring the soup to readiness. Add spices to taste.

Quick cooking according to this recipe in a slow cooker will attract the attention of each of you. Given that the soup is very tasty and easy to prepare.

Ingredients:

• Chicken breast - 400g.
• Potatoes -2 pcs.
• Onion -1pc.
• Dill. Bay leaf.
• Chicken bouillon.
• Vermicelli - 100g.
• Salt to taste.
• Vegetable oil.

Cooking method:

Prepare all ingredients. Pour vegetable oil into the multicooker. Put potatoes, meat, onions, vermicelli in a slow cooker. Add chicken cube and spices to taste and fill with water.

Close the lid, set the soup function and leave for 30 minutes. Add spices and herbs at the end of cooking and you can serve.