Vermicelli soup with chicken. Chicken soup with vermicelli

Home chicken soup familiar to many since childhood. Despite the fact that the dish is not distinguished by sophistication, unlike the Italian minestrone or French cream soup with cheese and croutons, it turns out to be no less tasty. Almost every housewife knows how to cook vermicelli soup with chicken, but there are several variations of the recipe, thanks to which you can refresh your menu. Given the rules of cooking, you can turn a familiar, ordinary soup into a real restaurant masterpiece.

How to make Chicken Vermicelli Soup

The calorie content of the classic noodle soup is extremely low, so you should not worry that the dish will ruin your figure. At the same time, vermicelli soup with chicken is very nutritious and satisfying. After eating a portion, a person is satiated until the next meal, so the desire to snack on sweets or fast food disappears. Unlike dairy vermicelli soup, which many prefer to eat cold, chicken is best cooked at a time and served hot. Otherwise, with repeated boiling, the vermicelli will boil and spoil the taste of the dish.

Classical

Vermicelli simple soup with chicken is ideal for diet food lovers. It takes a minimum of time to prepare a dish, and the process itself does not require great effort, so the recipe will especially appeal to busy housewives. Light noodle soup is cooked from the following ingredients:

any parts of the chicken - 0.5 kg;
medium carrot - 1 pc.;
potatoes - 3-5 pcs.;
thin noodles - 100 g;
onions - 2 pcs.;
bay leaf - 2 pcs.;
fresh greens - a bunch;
garlic - 1 clove;
sunflower oil;
salt, pepper - to taste.

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 pieces of chicken turned out to be large, it will take about half an hour to cook them.
Clean your vegetables. Chop the potatoes and onions into cubes, grate the carrots, crush the garlic, and then chop very finely.
Send potato slices to the finished meat.
Pour sunflower oil into the pan, when it heats up, fry the garlic. After 2 minutes, add the onion, and when it becomes transparent, pour the carrots into the pan.
When the potatoes are almost ready, add the vermicelli. And immediately after the pasta, roasted vegetables should go.
Add salt to the soup, season and cook until tender. At the very end, add chopped greens.

In a slow cooker

The easiest is the preparation of chicken soup with vermicelli using a slow cooker. As a result, the dish turns out to be no less tasty and fragrant than cooked on the stove. You will need:

water - 1.5 l;
onion - 1 pc.;
chicken fillets, legs or thighs - 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:

Rinse the chicken, remove the skin from it.
Fry onion and carrots, peeled and cut into half rings, for 5-6 minutes. To do this, activate the “Baking” multicooker option, grease the bottom of the bowl with vegetable oil.
Add chicken pieces to the vegetables (if you took the legs / thighs, then the meat should be cut from the bones).
Mix the ingredients well, then fill them with water.
When the broth boils, switch the mode to "Extinguishing". It will take 1.5 hours to cook the chicken.
At this time, cut the potatoes into cubes. It should be added half an hour before the dish is ready, along with spices.
20 minutes before the soup is ready, add the vermicelli and herbs. After the time has elapsed, do not open the lid of the multicooker for another 5-10 minutes so that the soup is infused.

From chicken breast

If you're going to make a large pot of chicken noodle soup, it's best to boil the noodles separately and add to the bowl just 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 in a saucepan and pour 3000 ml of water. Add some salt, put on a strong fire. When the broth boils, remove the foam and screw the fire.
When the soup boils for 15-20 minutes, remove the meat and wait until it cools down. Then cut it into pieces, separating from the bones.
Finely chop or grate the peeled onions and carrots. Heat the butter in a frying pan, fry the vegetables in it.
Cut the peeled potatoes into cubes, place in the broth. When the soup boils, note and wait another 15 minutes.
Return the chicken to the soup, add the noodles, fry, spices. After 5-6 minutes, the dish will be ready.

You can spice up the traditional noodle soup with chicken by adding fresh or dried mushrooms to the dish. Due to its high nutritional value, the soup is recommended to be included in the children's menu. For cooking, 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.

Rinse the mushrooms thoroughly, cut into medium pieces.
Cut the peeled potatoes into cubes.
Place the prepared ingredients in a pot of water, wait until the liquid boils, add spices.
Grate the carrot, finely chop the onion. Saute these vegetables until soft. After 10 minutes of cooking, add them to the soup and detect another 10 minutes.
After the specified time, add the vermicelli, let the soup brew a little and it will be ready.

To decorate the soup, serve it with herbs and boiled egg halves. An excellent addition to the dish will 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 making soup with noodles, egg, chicken:

Boil the meat, remove from the broth, divide into small pieces.
Place the peeled and diced potatoes in the boiling broth.
Separately, boil the egg, chop it.
Finely chop the onion, grate the carrot on a fine grater. Saute the vegetables until soft, adding a couple of tablespoons of broth to the pan.
When the potatoes are almost ready, place the vermicelli in the soup. After 5 minutes, add the frying, spices, egg.

From chicken wings

Despite the stereotype that diet 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 the minimum amount of subcutaneous fat. Soup requires the following ingredients:

How to make Chicken Wing Soup:

Wash the wings, fill with cool water, put on fire. When the broth boils, reduce the fire to a minimum. Remove the foam with a slotted spoon.
When the chicken boils for 20-25 minutes, it will be ready.
Clean vegetables. Chop the onion into small cubes, potatoes into larger ones, grate the carrots.
Place the potatoes in the broth, cook it for 15-20 minutes (until it is almost ready).
Add spices, onions and carrots. Simmer the soup for another 10 minutes.
Break the vermicelli into several pieces, pour into the pan. When the spaghetti boil for 5 minutes, add the garlic passed through the press.
After 5 minutes, turn off the heat, season the dish with herbs and serve hot.

Without potatoes

Many housewives prefer to cook chicken soup without potatoes. Some simply do not like the taste of potatoes, others limit the calorie content of food, and for others this product is contraindicated due to its high starch content. To prepare the dish, you need to take the following products:

Remove the skin from the chicken, place in a pot of water and bring the liquid to a boil.
Drain the broth, fill the container with fresh water, salt and cook the meat until tender.
Remove the chicken from the pan, cool and cut into small pieces.
Finely chop the carrot, add it to the broth along with a 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 soup with finely chopped greens.

With meatballs

This dish is easy and quick to prepare, but the main thing is that both adults and children like 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:

How to cook chicken soup with potatoes and vermicelli:

Mix minced meat, breadcrumbs (2-3 tablespoons) and a raw egg. Mix ingredients thoroughly.
Boil a pot of water. Form small balls of minced meat with cold hands, then throw them into boiling water.
Cut the peeled potatoes into squares, rub the carrots, finely chop the onion.
Add potatoes to the pan, fry other vegetables in oil, then also send to the soup.
When the liquid boils 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.

- very hearty and tasty soup. Light broth, some chicken meat, carrots, onions, potatoes and a little noodles - a great combination that will appeal to almost everyone. This soup will appeal to both adults and children. You can use other pasta instead of vermicelli.

Ingredients

water 2 l
chicken fillet 500 g
potato 250 g
vermicelli 100 g
onion 1 PC. medium size
carrot 100 g
salt
ground black pepper
Bay leaf

The number of ingredients indicated for cooking in a three-liter saucepan.

Cooking

First we need to cook the broth. I take chicken fillet for broth, although, of course, usually broth is not cooked from fillet, because. it costs more, and gives less taste and richness to the broth. However, I don’t really like too rich, fatty broth, and it’s much easier to work with fillet (it doesn’t need to be cleaned, there is no waste left). If you want to cook a really rich chicken broth, 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 into a saucepan cold water and put the chicken in it.

Bring to a boil over high heat, then reduce the heat to almost a minimum and cook for about 20 minutes, periodically removing the foam.

If you want to get delicious meat, then you need to salt it as soon as it boils, and if you want to get a beautiful transparent broth, then you need to salt it 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 pot, prepare the vegetables for the soup. There they are, waiting for me.

Three carrots on a medium grater.

Finely chop the onion and send it to a frying pan with preheated sunflower oil for frying at medium power. As you may have noticed, I usually cut onions into quarter rings. Salt a little.

After 3 minutes, add carrots to the onion, which is good for soup only when fried, just boiled carrots, in general, no. Carrots only release color and flavor when roasted. After 3 minutes, remove the pan from the heat.

Cut the potatoes into strips or cubes.

When the chicken is cooked, take out the pieces of meat from the broth. Let them cool slightly and cut them into medium-sized pieces.

Add potatoes to boiling broth.

After 10 minutes, add onions with carrots and chicken meat.

Next, add the vermicelli and mix so that it does not stick together.

Now you should salt the soup to taste, pepper (you can add bay leaf to taste). Cook for as long as indicated on the package with vermicelli minus 1 minute. We remove the pan from the stove, wait a couple of minutes and you can call the household to the table for lunch. By the way, there will be no undercooked vermicelli, you should not be afraid, it is cooked in the process of cooling.

Ready. Pour it into bowls and sprinkle with herbs. Enjoy your meal!

Do you like the idea of \u200b\u200bdrinking them 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 on hastily, 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. On it you can cook almost any first course - from vegetable soup and ending with 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. Cook 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. Delicious!

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 in better side. 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 noodles or vermicelli home cooking, 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 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 herbs, sour cream, crackers.

The broth is the base of the soup. Try to cook 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 garnishes - every housewife has her own secret, and chicken vermicelli soup is just the case when you need to use your own developments with all the diligence inherent in you.

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.

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.

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.

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:

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.

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.

Half hard boiled chicken egg- a great decoration for chicken soup. A few halves of hard-boiled quail eggs are 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 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.

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 pea, Bell pepper- vegetables enliven the picture, turn 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!

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!

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.

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 the words: "Only the pure in heart can make good soup! May you have pure thoughts, good deeds and delicious soups, enjoy your meal!

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, not everything is 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. 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 a good option- 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 heads of 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.

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.
Carrots - 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 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 boiled on chicken wings, and the frying is done along with pasta, which gives an interesting flavor 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 onion, 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 the 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.
Potato -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.
Potatoes - 2 pcs.
Onion -1pc.
Carrot -1 pc.
Cream -50g.
Vegetable oil-30g.
Macaroni -80gr.
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 noodles in 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.
Onion.

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.
Greens.
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.
Carrots-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 dried basil.

Coarsely chopped vegetables give an unusual taste to the soup. 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.