Delicious chicken soup with vermicelli. Soup with vermicelli and potatoes

Sometimes you really want to cook something light, low-calorie, but at the same time tasty for lunch. We bring to your attention chicken soup with noodles, which is a classic of all soups. Both adults and children adore it, because it is deliciously fragrant, light, but at the same time quite nutritious and satisfying. Let's look at some interesting recipes for making this wonderful soup.

chicken vermicelli soup recipe

Ingredients:

chicken - 1 pc.;
potatoes - 500 g;
vermicelli - 200 g;
carrots - 1 pc.;
salt, pepper - to taste;
bay leaf - 2 pcs.;
onions - 1 pc.;
greens - optional.

Cooking

So, to prepare a delicious chicken soup with noodles, thoroughly wash the bird, put it in a saucepan, pour it with salted water and boil until the meat is cooked, periodically removing the scale. At this time, we prepare the rest of the products: we take the onion, peel it and finely chop it. Then we take the carrots, peel and cut into strips, or three on a coarse grater. After that, we make a dressing for the soup, sautéing vegetables in a heated pan with vegetable oil. Now it's the turn of the potatoes: peel them, cut them into cubes, put them in and boil for 10 minutes. After that, add onion frying to the soup and let it boil for another 10 minutes. At the very end, we throw in vermicelli, bay leaf, spices and herbs. We mix everything, turn off the gas and let the transparent chicken brew a little.

Chicken soup with vermicelli

Ingredients:

chicken fillet - 300 g;
potatoes - 3 pcs.;
vermicelli noodles - 50 g;
chicken egg - 1 pc.;
carrots - 1 pc.;
onions - 1 pc.;
salt, pepper, seasoning - to taste;
dill greens - optional.

Cooking

Pour water into a saucepan, put on medium heat and wait until the liquid boils. After that, put the chicken fillet there and cook it ready, periodically removing the foam. Then carefully take out the chicken meat, cool and disassemble into fibers. Onions are peeled and chopped into cubes. Peel the carrots, wash and cut into thin strips. Peel the potatoes, chop them into medium-sized slices and throw them into a saucepan with broth. Let the mass boil, make the fire smaller and cook for 10 minutes. After the time has elapsed, throw the onion with carrots into the pan and close the lid. We chop the dill. Beat the chicken egg in a separate bowl, salt and, when the potatoes are almost ready, throw the vermicelli into the soup and pour in the beaten egg in a thin stream, stirring constantly with a fork. At the very end, add chopped dill, bring to a boil and turn off. We pour the finished soup on plates and invite everyone to dine!

Light chicken soup with noodles in a slow cooker

Ingredients:

Cooking

Peel carrots and onions, wash and dry. We chop the onion into cubes, and rub the carrots on a grater with large holes. Cut the chicken breast into small pieces. Now pour vegetable oil into the multicooker bowl, transfer all the prepared ingredients and turn on the “Baking” mode for about 3 minutes. At this time, peel the potatoes, cut into strips and put in a bowl. Pour everything with 2 liters of water, put salt, season with spices and mix. We set the "Extinguishing" mode for about 1 hour. 10 minutes before readiness, we throw a handful of vermicelli into the soup and cook the dish. Wonderful light chicken soup is ready!

I think everyone ate this soup in childhood. In addition to evoking nostalgic feelings, it is also very easy to prepare and is liked by all members of my small family. Husband chicken soup with vermicelli generally the most beloved. Once he admitted that one of the arguments in favor of me urgently needing to marry was that I cook this soup "as tasty as my mother." In general, when my daughter grows up, I will also teach her how to cook this dish, just in case :)

Chicken soup with vermicelli

Total cooking time - 1 hour 30 minutes (including chicken broth)
Active cooking time - 20 minutes
Cost - $ 1.5 (9,300 Belarusian rubles)
Calories per 100 gr - 61 kcal
Servings - 8

How to cook chicken vermicelli soup

Ingredients:

Ingredients

Chicken - 1 pc. any part can be used. I usually take the back. But you can take other, more meaty parts.
Onion - 1 pc.
Carrot - 1 pc.
Spaghetti - 150 gr.
Vegetable oil- 3 tbsp.
Potatoes - 4 pcs.
Mayonnaise - to taste

From this amount of products you get 2.5 liters of soup

Cooking:

1. Boil the chicken for about an hour. Then we take it out, remove the meat from the bones (at the very end of cooking the soup, we will need it again). To make the broth transparent and tasty, put the pre-washed chicken in a saucepan with cold water and put on fire. As soon as it boils, the fire should be reduced and cooked over low heat. Remove any foam that floats to the surface immediately. It is not necessary to stir during the cooking process.2. Finely chop the onion and grate the carrots. We place them in a frying pan with 3-4 tablespoons of vegetable oil. Fry until golden brown (it takes me 10 minutes).

Fry until golden brown (it takes me 10 minutes).

3. While the onions and carrots are fried, peel and cut the potatoes into small cubes. We put it in a saucepan with boiling broth. We cook 10 minutes. 4. Add spaghetti and chicken pieces. We cook 5 minutes. 5. Add roasted onions and carrots. We cook 5 minutes.

Chicken meat and vermicelli for soup

6. Salt, turn off the heat and let it brew for 10 minutes.

I like chicken soup with vermicelli"in its own juice", and the husband prefers to add mayonnaise.

Bon appetit!

Those who are eager to cook for themselves and their family not just tasty, but also healthy and satisfying dishes should turn to one of the well-known recipes - chicken broth soup with vermicelli.

With the observance of the technology for preparing such a soup, even for not the most experienced hostess, it will turn out excellent. Here it is important to use products of decent quality and strictly adhere to the sequence of their laying in the dish.

The secrets of cooking broth

In many ways, its success is determined by how successful the chicken broth will be. Ideally, it should turn out to be a yellowish color, and it is also necessary to achieve its transparency. At the same time, it does not matter which parts of the bird carcass will be used in cooking - here it is a matter of the preferences of the hostess herself.

The broth can turn out excellent from the legs, and from the wings, and from the body of the chicken, if you take into account some of the nuances.

How to cook vermicelli soup with chicken broth:

To begin with, of course, you should pour 3 liters of water into a saucepan (or other container with high sides), into which add about a pound of poultry meat. When everything boils, the liquid must be drained. This should be done with the first broth for the reason that all the harmful substances in the chicken get into it.

After such manipulations, you need to pour 3 liters of water into the pan with chicken again and cook everything over again. The foam formed after boiling must be carefully removed with a slotted spoon or just a spoon. The transparency of the broth depends on this. At the moment, peeled whole onions and carrots should be put in the container. The broth will be ready in about half an hour, and the vegetables should be removed from it - they have already given their taste and aroma to the dish.
While it is still cooking, it is worth preparing other ingredients for the future soup. Carrots, onions and 3-5 potatoes (the latter, however, you can not add if you want to create a diet food) must be peeled and cut - respectively, into circles, cubes and large straws. By the way, in the case when homemade people do not like onions in soup, it is not a sin to do without it. But you should definitely try half a bell pepper, chopped into strips, as an ingredient.
Strained broth must be salted and pepper added to it to taste, and then, warming up well, add potatoes there. Literally in a minute, carrots should also go there, since it takes approximately the same time to cook these vegetables.

However, you can do something a little differently - make a fry with carrots (in this case, it is needed not in chopped, but in grated form), onions and peppers. It is important to achieve only the golden color of the above products and prevent them from burning (this will spoil the taste of the dish).

The frying is sent to a container with soup when the potatoes are soft enough (but not boiled). At the same time, vermicelli is also thrown. If it is not homemade, but purchased, you should use only the one that is made from durum wheat. In the case when it is spaghetti, for this dish they must be broken into pieces of a relatively small size.

After adding the above ingredients, the dish is cooked for 3-5 minutes. At the same time, you can additionally squeeze a clove of garlic into the soup and put a couple of bay leaves. It is worth adding chopped greens to the pan already removed from the stove and, after letting the dish brew a little, serve it on the table.

Do you love oriental cuisine? Make Cambodian Soup!

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 Vermicelli and Potato Soup - 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 the 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 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 a saucepan 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.

Only the lazy did not cook chicken soup: the dish does not require special expenses, it cooks quickly, and if you throw a little vermicelli there, it will also turn out to be quite satisfying. However, everything is not so simple, often the hostesses are dissatisfied with the result of their efforts - either the broth takes on an unpleasant shade, or the taste leaves much to be desired. Helpful as always step by step recipe with photo: delicious chicken vermicelli soup cooked according to our recommendations.

Secrets of delicious soup

Some hostesses, coming to the store, squeamishly wrinkle their nose at the sight of a tray with a chicken soup set: what is there, there are only bones. It is better do not be stingy, throw chicken legs into a saucepan, but larger - at least there will be fat. And if you add bay leaves and pepper - consider the job done. Later, they will look puzzled into a bowl of soup, fat content which is close to zero, and the color completely discourages appetite.

But we won't be wrong because we know golden rules for delicious chicken soup:

Rich savory broth is obtained from the back chicken with a tail - the same, unsightly, from the tray. Another good option is chicken breast with back. These ingredients guarantee the presence of fat: the fat will not float in a thick layer, but the taste characteristics of such a soup are excellent. Legs and breasts are added solely for the sake of meat, they are so dietary in themselves that not capable become an independent basis of the soup;
Often the chicken has an extraneous smell, as it instantly absorbs the smells of neighboring products. It is very easy to get rid of this problem by simply putting whole vegetables in a saucepan before boiling the broth, as in our recipe: onions, carrots, garlic. When boiling they will absorb an unpleasant smell, while giving all their aroma and color;
You can't make good chicken soup with bad water. In big cities, tap water often has a specific taste that will remain in the finished dish. Boiling and filtering are useless here, it is better to take purchased bottled water.

Compliance three simple commandments- the key to cooking delicious chicken soup with vermicelli. True, there is one more unspoken rule: you must cook food in a good mood, because food absorbs the energy coming from the chef. So we smile and move on.

Preparation of ingredients

So, we decided on the soup set, consider full list products needed today according to the recipe:

chicken, 500 g;
onion head;
two medium carrots

These components will be needed for chicken broth, put them immediately in the pan, after cleaning the vegetables. On the table lay out the rest of the products:

potato- 5-6 even smooth tubers without visible flaws. Wash each potato, peel, cut into small strips;
small vermicelli- a handful or two, it all depends on the desired thickness of the soup. In principle, any pasta from horns to spirals will do, but vermicelli is considered a soup classic;
a bunch of parsley or dill. Greens also need to be washed, dried with a towel, finely chopped;
two onions and a couple of carrots for frying. We clean the onion, cut into small pieces, three carrots on a coarse grater.

A separate issue is adding bay leaf. Lavrushka has long been an indispensable component of all first courses of Russian cuisine, but not everyone likes its taste and often one extra leaf spoils the whole dish. Try experimenting, make chicken soup without bay leaf: perhaps the smell of food will not be so bright, but, of course, it will not completely disappear.