Homemade chicken soup with vermicelli. Chicken soup with potatoes and vermicelli

Homemade chicken soup is 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 milk vermicelli soup, which many people prefer to eat cold, chicken soup is best cooked in one go 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 the dish, and the process itself does not require much 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.

How to cook:

1. 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.
2. Clean your vegetables. Chop the potatoes and onions into cubes, grate the carrots, crush the garlic, and then chop very finely.
3. Send potato slices to the finished meat.
4. Pour sunflower oil into the pan, when it heats up, fry the garlic. After 2 minutes, add the onion, and when it becomes transparent, add the carrots to the pan.
5. When the potatoes are almost ready, add the vermicelli. And immediately after the pasta, roasted vegetables should go.
6. 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:

1. Rinse the chicken, remove the skin from it.
2. 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.
3. Add chicken pieces to the vegetables (if you took the legs / thighs, then the meat should be cut from the bones).
4. Mix the ingredients well, then fill them with water.
5. When the broth boils, switch the mode to "Extinguishing". It will take 1.5 hours to cook the chicken.
6. At this time, cut the potatoes into cubes. It should be added half an hour before the dish is ready, along with spices.
7. 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:

1. 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.
2. 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.
3. Finely chop or grate the peeled onions and carrots. Heat the butter in a frying pan, fry the vegetables in it.
4. Cut the peeled potatoes into cubes, place in the broth. When the soup boils, note and wait another 15 minutes.
5. Return the chicken to the soup, add the noodles, fry, spices. After 5-6 minutes, the dish will be ready.

With mushrooms

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.

Cooking process:

1. Rinse the mushrooms thoroughly, cut into medium pieces.
2. Cut the peeled potatoes into cubes.
3. Place the prepared ingredients in a pot of water, wait until the liquid boils, add spices.
4. 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.
5. After the specified time, add the vermicelli, let the soup brew a little and it will be ready.

with egg

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:

1. Boil the meat, remove from the broth, divide into small pieces.
2. Place the peeled and diced potatoes in the boiling broth.
3. Separately, boil the egg, chop it.
4. 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.
5. 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:

• bulb;
• vermicelli - 150 g;
• chicken wings - 35-500 g;
• carrot;
• potatoes - 4 pcs.;
• garlic - 2 cloves;
• spices, salt;
• greenery.

How to make Chicken Wing Soup:

1. 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.
2. When the chicken boils for 20-25 minutes, it will be ready.
3. Clean vegetables. Chop the onion into small cubes, potatoes into larger ones, grate the carrots.
4. Place the potatoes in the broth, cook it for 15-20 minutes (until it is almost ready).
5. Add spices, onions and carrots. Simmer the soup for another 10 minutes.
6. Break the vermicelli into several pieces, pour into the pan. When the spaghetti boil for 5 minutes, add the garlic passed through the press.
7. 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:

• vermicelli - 100-150 g;
• homemade chicken - 200-300 g;
• carrot;
• greenery;
• bulb.

Step by step preparation:

1. Remove the skin from the chicken, place in a pot of water and bring the liquid to a boil.
2. Drain the broth, fill the container with fresh water, salt and cook the meat until tender.
3. Remove the chicken from the pan, cool and cut into small pieces.
4. Finely chop the carrot, add it to the broth along with a whole peeled onion.
5. 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:

• bulb;
• chicken egg;
• thin noodles;
• minced chicken - 350 g;
• large potatoes - 2 pcs.;
• spices, salt.

How to cook chicken soup with potatoes and vermicelli:

1. Mix minced meat, breadcrumbs (2-3 tablespoons) and a raw egg. Mix ingredients thoroughly.
2. Boil a pot of water. Form small balls of minced meat with cold hands, then throw them into boiling water.
3. Cut the peeled potatoes into squares, rub the carrots, finely chop the onion.
4. Add potatoes to the pan, fry other vegetables in oil, then also send to the soup.
5. 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.

Video: how to cook vermicelli soup

Vermicelli soup can be prepared by any, even inexperienced, hostess. This dish is very simple, but no less delicious. There are many different recipes with the addition of ingredients that make ordinary food special. Noodle soup is prepared in various ways, adding eggs, mushrooms, fish and other products to it. It all depends on the taste preferences and imagination of the chef. Below are videos with which you will learn how to cook a delicious and unusual dish.

Turkish chicken breast soup

Vermicelli soup in a slow cooker

Jewish cuisine recipe

with chicken hearts

Chicken soup with potatoes and noodles will save when there are not so many products in the refrigerator, but you want to cook some delicious dinner. In this case, a simple, affordable recipe for chicken soup will come in handy! You will like it, because preparing the first course is very simple, and, nevertheless, the soup always turns out very tasty!

One of the main components of the soup is chicken meat. It's always delicious, but sometimes the chicken gets boring. If you have a lot of vegetables in your fridge, you can diversify your soup menu with these ingredients. So, in frying chicken soup with vermicelli, you can put celery, fresh peppers, leeks, regular onions, carrots, and cook the broth on fragrant roots and chicken bones. Having prepared a delicious dish, put fresh sour cream or mayonnaise in it. You definitely can't go wrong!

Kids will love this dish. It will whet your appetite just by its aroma! The dish is suitable as a lunch, dinner and a nutritious snack. Be sure to memorize the following recipes and resort to them as often as possible.

Cooking tip: Your dish will be more appetizing if it is beautifully decorated and served. Chicken soup with noodles and potatoes is good served with garlic donuts, fresh croutons and bread sticks, although regular bread is also relevant.

How to cook chicken soup with potatoes and vermicelli - 15 varieties

The aroma of this soup is able to play a brutal appetite! It remains to pour it on plates, decorate with herbs and enjoy a pleasant meal!

Ingredients:

• Four liters of chicken broth.
• Half a multi-cup of vermicelli.
• Half a kilo of chicken.
• Two potatoes.
• Onion, carrot.
• Tomato paste, butter, fresh herbs, Provence herbs, spices - not for everyone.

Cooking:

Boil the chicken fillet until soft.

Peel the onion and carrot, rub it, send it to the multivar bowl along with a piece of butter and tomato paste. Cook for five minutes in the “Baking” mode, then pour in the chicken broth.

Cut the chicken fillet into small bite-size pieces. Peel the potatoes, cut into strips or cubes. Send the prepared ingredients to the broth. Season with spices. Cook for an hour ("Extinguishing" mode).

Rinse parsley and dill, chop, send to the soup along with fragrant Provencal herbs and half a glass of vermicelli. Cook for another ten minutes by switching the appliance to the “Steaming” mode.

In a balanced, harmonious dish, prepared according to the following recipe, there are all the vitamins necessary for a healthy diet.

Ingredients:

• Chicken fat.
• Three potatoes.
• Two stalks of celery.
• Onions, carrots.
• A can of canned beans.
• A glass of frozen corn.
• 0.5 l of tomato puree.
• Half a glass of vermicelli.
• Two tablespoons of parsley and rosemary.
• Vegetable oil, salt, spices.

Cooking:

Celery, onions, carrots are peeled and chopped arbitrarily. Fry the chicken skins in a deep frying pan until cracklings form. Add vegetable oil and introduce vegetables for stewing. After five minutes, add the beans, corn, rosemary and parsley for frying. Pour everything with tomato puree. We simmer for a few minutes. We cut the potatoes into cubes and put them into a common frying pan. Pour two liters of water and cook the soup for 20 minutes. At the end, add vermicelli and bring the dish to readiness.

The recipe for homemade chicken noodle soup in a slow cooker will appeal to lovers of home cooking. Delicious and “cozy” soup can warm you up in bad weather.

Ingredients:

• 3.5 liters of water.
• Half a kilo of chicken (you can take a thigh).
• Onions, carrots.
• A bunch of dill and parsley.
• 20 ml lemon juice.
• A little sour kvass from wheat bran.
• Lavrushka, spices.
• For noodles you need:
• Egg, flour, salt - taken by eye.

Cooking:

Rinse the chicken, place in a multivar bowl, cover with water. Boil for one hour (“Extinguishing” mode). After half an hour of cooking, do not forget to send chopped onions and grated carrots to the soup. Season to taste.

While the broth is cooking, you will have time to cook homemade noodles. It makes soup so much tastier! Knead the flour, eggs and salt into a dough. It should be quite soft and elastic. Cover with a towel, wait fifteen minutes. Roll out into a thin cake, let dry slightly. Then cut the noodles.

Remove the chicken from the slow cooker, separate the meat from the bones, put it back into the broth. Bring back to a boil, add kvass with noodles. Rinse greens, chop. You can send it to the soup right away or sprinkle each serving separately - here it is more to your taste. Steam for twenty minutes.

The soup is hearty, and the presence of an abundance of vegetables in the fry will make it more fragrant and appetizing!

Ingredients:

• Minced chicken - 150 g.
• Potatoes - 6 pcs.
• Onions, carrots, bell peppers.
• Vermicelli - 100 g.
• Dill - 20 g.
• Vegetable oil, salt, pepper.

Cooking:

Make meatballs with a diameter of 2 cm from minced chicken. Chop onions, carrots and sauté in oil for 10 minutes. In two liters of boiling water, lower the meatballs along with the chopped potato cubes. Cook until potatoes are half cooked. Drop the roast. Pepper and dill chop and send to the soup along with vermicelli. Salt, pepper and bring the dish to readiness.

The aroma of this soup will gather the household in the kitchen. Have a nice meal!

Ingredients:

• 1.8 liters of chicken broth.
• Three melted cheeses.
• Three potatoes.
• Onion, carrot.
• 100 g of vermicelli.
• Vegetable oil, spices.

Cooking:

Peel the potatoes and cut them into cubes, send them to the multivar bowl. Pour two liters of pre-prepared chicken broth, salt and cook for 15 minutes (“Simmering” mode).

Peel the onion, chop it smaller, put it in a frying pan with vegetable oil. Peel the carrots, rub on a grater with large holes, add to the onion, fry for five minutes. Then set the skillet aside.

After half an hour, put the vegetable fry in a bowl with potatoes with vermicelli, add spices. Rub the cheese and send it to the soup fifteen minutes before the end of cooking.

Cooking Tip: This soup goes well with donuts. To make garlic donuts, take two cups of flour, mix it with a teaspoon of dry yeast, 20 grams of sugar and a pinch of salt. Add warm water. Knead a non-elastic dough. When it rises, use a spoon to gain mass and dip in a sufficient amount of oil. Fry donuts until golden brown on both sides. Process finished products with crushed garlic.

Such an understandable and simple soup is especially useful for children. A huge amount of nutrients will make up for the lack of essential trace elements in the body.

Ingredients:

• Chicken fillet - 300 g.
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Spinach frozen - 80 g.
• Vermicelli - 100 g.
• Salt, spices.

Cooking:

Finely chop the onion, carrot and fry in vegetable oil. Simmer the chicken pieces in a separate pan. We boil three liters of water, throw in potato cubes, roasted vegetables and ruddy chicken meat. Boil potatoes until half cooked, add vermicelli, and after 5 minutes - spinach. Salt the soup, season with spices.

Tender pieces of stewed chicken go well with wide egg noodles. A simple, tasty and nutritious dish in the form of a soup will give you a good mood and excite a brutal appetite!

Ingredients:

• Chicken fillet.
• Onions, carrots.
• Vegetable oil.
• Egg noodles.
• Salt, pepper, herbs.

Cooking:

Rinse chicken fillet (560 g), pat dry with napkins, cut into slices two centimeters thick. Heat vegetable oil (3 tablespoons) in a deep saucepan or thick-bottomed brazier. Fry the chicken pieces in it for seven minutes.

Finely chop the peeled onion (260 g). Carrots (300 g) peel, wash and cut into strips or coarsely grate. Add carrots and onions to a bowl with roasted meat. Cover the frypot with a lid, lower the heat, and simmer the fillets with vegetables for 10 minutes.

Fill the pot with water, boil. Cut the potatoes into cubes and put them in a bowl to boil. After 10 minutes, enter the roast with meat and 230 grams of egg noodles. Salt the soup, pepper.

Now lay out the chicken soup with egg noodles on plates, flavor it with fresh herbs and sauce.

This recipe will definitely appeal to fans of dishes with mushrooms. A very hearty soup perfect for a casual family dinner.

Ingredients:

• Soup set - 700 g.
• Potatoes - 2 pcs.
• Egg noodles - 120 g.
• Champignons - 500 g.
• Onions, carrots - 1 pc.
• Celery stalk.
• Chicken fillet - 300 g.
• Greens, salt, pepper.

Cooking:

Disassemble the soup set and put in a saucepan along with a chopped celery stalk. Pour three liters of water and put to boil. As soon as the water in the pan boils, put the mushroom legs into it. Onions, carrots cut into large pieces and stew in a dry frying pan and transfer to the broth. After 40 minutes of cooking, remove large parts of vegetables, meat from the pan, and strain the broth and pour into a clean saucepan. Now we put chopped mushroom caps, potato cubes and pieces of chicken fillet into it. Cover the soup with a lid and cook until tender. Season the finished soup with herbs and serve with pre-boiled noodles.

An affordable and original recipe for this soup is suitable for fasting and diet food.

Ingredients:

• Chicken broth - 1.5 l.
• Carrot - 400 g.
• Bulgarian pepper - 400 g.
• Potatoes - 2 pcs.
• Garlic - 1 medium head.
• Onion greens - 2 bunches.
• Chinese noodles - 2 packs.
• Sesame oil and sesame seeds - 2 tablespoons of each product.

Cooking:

Fry finely chopped onion and garlic in oil for 1 minute, then add sesame seeds and fry for another 2 minutes. Finely chopped sweet pepper put to fry. We mix all the products and simmer over low heat for 5-7 minutes. Pour vegetables with chicken broth, add diced potatoes. Salt, pepper, cook for 10 minutes and spread the noodles. Boil the soup until the noodles are ready.

A wonderful soup with wild mushrooms can be served on the festive table. The dish will be appreciated by all guests.

Ingredients:

• Chicken breast - 100 g.
• Chicken broth - 400 g.
• Vermicelli - 30 g.
• Forest mushrooms - 100 g.
• Potatoes - 2 pcs.
• Basil, salt, vegetable oil.
• One bulb.

Cooking:

In a deep frying pan, fry the onion with pieces of chicken pulp. After 2 minutes, add finely chopped mushrooms. Salt, pepper, pour in the broth, lay the chopped potatoes. Cook the soup for 15 minutes and add the vermicelli. Cook for 3 minutes and add fresh basil greens. The soup is ready!

Chicken soup can be cooked from any bird: ducks, turkeys, chickens, quails. Of course, it is optimal to cook a dish of fresh meat that has not been frozen.

Ingredients:

• 0.5 kg of chicken pieces.
• 100 g of gossamer vermicelli.
• 4 potatoes.
• One bulb.
• One carrot.
• Salt, dill, vegetable oil, black pepper.

Cooking:

Chicken pieces are poured with cold clean water. The pot is put on fire. The broth is obtained on a fire of medium intensity. The foam should be removed regularly. The broth should remain clear.

The chicken is taken out. It must be sorted out to obtain pieces of meat, which will then return to the broth again. The bones are all thrown away. Potatoes are peeled. Diced potatoes are poured into the soup stock and boiled for 10 minutes. Onions, carrots are chopped and added to the soup after potatoes. Vermicelli is added. The soup is salty. At the end of boiling all the components, dill is poured.

If your little child resists eating first courses, cook him soup according to this recipe. The secret of success will be in the creamy component of the soup - melted cheese, so delicious!

Ingredients:

• Processed cheese - 2 pcs.
• Chicken back - 1 pc.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 0.5 pcs.
• Vermicelli - 2 squeezes.
• Salt, spices.

Cooking:

Pour the chicken back with 1.5 liters of water and cook until boiling. We drain the first broth and put it on fire again with a new portion of water. Onions, potatoes, carrots cut into cubes and lowered into boiling broth. After 15 minutes, three curds and put in a saucepan with vegetables and meat. We introduce vermicelli, salt, pepper and bring the soup to readiness.

A very balanced light dish will be a great helper in losing weight. Also, the soup is suitable for children's diet.

Ingredients:

• Chicken meat - 280 g.
• Potatoes - 100 g.
• Broccoli - 295 g.
• Vermicelli - 95 g.
• Carrot, leek.
• Salt, bay leaf, herbs.

Cooking:

We divide the chicken pulp into parts, fill it with cold water. Boil, put a bay leaf and cook for 30 minutes. Add chopped carrots, chopped potatoes and a leek stalk to the soup. After 8 minutes, add vermicelli and parts of broccoli. Salt the dish, appease with herbs and bring to readiness.

It takes about an hour to prepare this soup. The result is a delicious rich soup with tender pieces of chicken that you want to eat again and again.

Ingredients:

• Chicken fillet - 300 g.
• Noodles - 150 g.
• Carrot - 250 g.
• Potatoes - 120 g.
• Celery root - 70 g.
• Onion - 80 g.
• Three cloves of garlic.
• Vegetable oil.
• Greens, salt, spices.

Cooking:

Cut the chicken meat into pieces, pour 1.8 liters of water, bring to a boil. After 20 minutes, add diced potatoes. Chop the onion and garlic and fry in vegetable oil. Grate the carrot and celery root and add to the onion. Cook until vegetables soften. Transfer the roast to the soup and cook until the chicken is cooked. Remove the meat from the pan and disassemble into fibers, put in the soup, add the noodles. Salt the dish, season to taste and cook for 20 minutes. When serving, use greens.

This soup cooks quickly, as there is no need to pre-boil the meat for the broth. This function in the dish is perfectly performed by fragrant chicken meatballs.

Ingredients:

• Minced chicken - 300 gr.
• Vermicelli - half a glass.
• Potatoes - 2 pcs.
• Onion - 2 pcs.
• Carrot - 1 pc.
• One clove of garlic.
• Chicken egg.
• Sunflower oil.
• Flour - 20 g.
• Salt, pepper, herbs, sour cream.

Cooking:

Let's prepare the meatballs first. To do this, rub the onion head into the minced chicken with a grater and squeeze the garlic clove. We put an egg and a spoonful of flour. We mix the mass and form neat circles with a diameter of 2 cm. Meatballs are ready.

Boil two liters of water in a saucepan. We introduce the bay leaf, salt and put the potatoes chopped into cubes. Cook until the root crop is half cooked.

Chop onions, carrots and sauté in a frying pan in vegetable oil. We shift the finished frying into the soup along with the vermicelli. After 5 minutes, dilute the dish with meatballs and cook for 10 minutes. Before serving, finely chop the greens and put in each plate with sour cream.

1. vermicelli - 5 tbsp
2. potato - 3 pcs.
3. chicken breast - 350 g.
4. carrot - 1 PC.
5. white onion - 1 PC.
6. bay leaf - taste
7. salt - taste
8. black pepper - taste

How to cook

Today we offer to consider recipes for a light and at the same time tasty soup with chicken meat and vermicelli. It can be cooked with wings, breast and thighs. The broth is rich and fragrant. So, let's move on to preparing this treat.

Simple Chicken Noodle Soup: A Step by Step Recipe

How is it done:

1. Rinse the meat well, put it in a metal container and pour cold water over it. We place on the stove and cook;
2. After boiling water, it is necessary to reduce the fire and remove the foam from above;
3. We clean the onion from the husk and put it as a whole in the broth. Also add salt and leave to cook for 40-50 minutes;
4. In the meantime, peel the carrots and cut into small sticks or straws;
5. After 50 minutes, remove the onion from the pan and discard. We fall asleep pieces of carrots there;
6. We take out the chicken meat from the broth, cut it into small pieces and put it back into the pan;
7. Rinse the dill and cut into small pieces;
8. After 20 minutes, put vermicelli in the soup;
9. It should be borne in mind that thin vermicelli is cooked very quickly, so immediately after it we put spices in the soup and sprinkle with finely chopped dill;
10. Boil for 2-3 minutes, turn off the heat and cover the soup with a lid.

Recipe for chicken soup with pasta and potatoes

For cooking you will need:

• Half a kilo of chicken;
• 2 carrots;
• 2 pieces of onions;
• 5 potatoes;
• 150-200 grams of thin vermicelli;
• Vegetable (regular) oil;
• A little salt and spices;
• 3000 ml of water;
• 4-6 sprigs of dill and parsley.

How to cook:

1. 1. Chicken meat must be thoroughly washed and cut into medium slices;

1. 1. 1. One carrot and one onion is peeled. You do not need to cut them;
      2. After that, vegetables and meat are placed in a saucepan, put on the stove and cooked;
      3. During the boiling of water, we reduce the gas and remove the foam from above;
      4. Next, add salt to the broth and boil the contents over medium heat for 15-30 minutes;
      5. We check the vegetables after 5 minutes, if they are cooked, then they should be removed. They will no longer be needed, all the juice and aroma from vegetables have already been released into the broth;
      6. We take out the meat. Cut the pulp from the bones and put it back into the broth;
      7. Peel the skin off the potatoes and cut them into small pieces. Add the potato slices to the broth and cook until soft, about 15 minutes;

1. 1. 1. Onions are peeled and cut into small squares;
      2. Cut off the skin from the carrot and three with a large grater or cut into small squares;
      3. A frying pan is placed on the stove, pour a little vegetable oil there and pour in the vegetable slices. Fry them until tender, about 8 minutes;

1. 1. 1. Ready frying of vegetables is laid out in the broth. Mix everything and cook for a couple of minutes;
      2. After 5-7 minutes, pour a handful of small vermicelli into the soup and boil for another 5-7 minutes;

1. 1. 1. At the end, you need to taste, if necessary, put seasonings and salt;

1. 1. 1. Hot soup should stand for 10 minutes. Before serving, decorate it with parsley and dill.

Chicken soup with noodles in a slow cooker

Cooking Ingredients:

1. 1. • 300 grams of chicken pulp;
      • One onion;
      • 3-4 potatoes;
      • One carrot;
      • A handful of small vermicelli
      • A couple of green onion feathers;
      • 2 laurels;
      • Vegetable (regular) oil;
      • 8 glasses of water;
      • Salt and black ground pepper.

1. 1. 1. Carrots, rinse, remove all the dirt and three on a coarse grater;
      2. We clean the onion from the husk and cut into small strips;
      3. We clean the potatoes with a knife and rinse thoroughly. Then we cut the tubers into cubes or strips;
      4. Then pour vegetable oil into the capacity of the multicooker, select the “Baking” mode and heat it;
      5. Pour the grated carrots and onion slices into the heated oil. Mix the vegetables, leave to cook for 5 minutes;
      6. While the vegetables are fried, wash the chicken flesh and cut into medium slices;
      7. After a couple of minutes, put the chicken slices and potatoes to the vegetables;
      8. Fill with water, add salt and spices
      9. We put the program "Soup" and cook for an hour;
      10. Approximately 5 minutes before the end of cooking, put a little thin vermicelli, parsley leaves and a pinch of ground black pepper into the broth;
      11. Top the soup with chopped green onions.

Festive salads and step by step recommendations. It is not difficult to cook from them, and the taste does not bother them.

Light desserts in a hurry. They are suitable for any celebration, and their taste is an incredible combination of fruits and fresh spices. worth trying.

Recipe for apple slices boiled in caramel and spices. This one is sure to please.

Recipe for delicious pasta soup with chicken and mushrooms

Let's prepare the following:

1. 1. • Chicken fillet - 500 grams;
      • Champignons - 400 grams;
      • Zucchini - ½ pieces;
      • Vermicelli - a small handful;
      • 3 garlic cloves;
      • Onions - 2 pieces;
      • Two carrots;
      • 4-5 green onion feathers;
      • 7 sprigs of parsley;
      • Butter - a small piece;
      • Vegetable (regular) oil;
      • 2 liters of water;
      • Salt and spices;
      • Allspice - 4-5 peas, 1-2 cloves;
      • 2 leaves of lavrushka.

Cooking:

1. 1. 1. We wash the chicken, transfer it to a metal container and pour 2 liters of water. Remove to the stove and boil;
      2. After boiling the broth, the fire must be reduced and the foam removed from the surface;
      3. Onions, carrots, garlic cloves are peeled. Chop the onion and garlic cloves into small cubes, three carrots on a coarse grater;
      4. We place a frying pan on the stove, pour a little vegetable oil and pour pieces of vegetables into it. We fry everything for 2-3 minutes;
      5. We fall asleep in the broth fry vegetables and cook for half an hour;
      6. Approximately 15 minutes before readiness, add salt, allspice and lavrushka leaves;
      7. Then we take out the chicken meat and cut it into small pieces, filter the broth;
      8. We clean the mushrooms, rinse well and pour hot water. We insist in it for 10-15 minutes;
      9. Next, drain the water, transfer the mushrooms to a container, pour a little water and put on the stove. Boil over low heat for about 20 minutes;
      10. Cut the remaining carrot and half of the zucchini into slices;
      11. We clean the onion from the husk and cut it in the form of half rings;
      12. Chop the parsley and green onion into small pieces;
      13. We put a frying pan on the stove, spread the butter and heat it;
      14. Put the zucchini, carrots and onion half rings on the melted butter. Fry for 5 minutes;
      15. Then, in the strained broth, put the boiled mushrooms, fried carrots, onions and zucchini;
      16. We fall asleep greens there and boil all 5 minutes;
      17. Separately, boil the vermicelli in boiling salted water. Then we put it in the soup;
      18. Season the finished soup to taste, add salt if necessary and remove from the stove. Leave for 10 minutes with the lid closed.

1. 1. • If the soup is cooked with bones, soup sets, legs and offal, then the broth will need to be filtered. Otherwise, bones and other unpleasant particles will come across in the soup;
      • It is undesirable to add too much vermicelli, it will boil soft and you will get not soup, but ordinary porridge;
      • For soup, it is desirable to use pasta made from durum wheat.

Well, that's all, now you can easily make chicken vermicelli soup, especially since it is quite simple to make. The main thing is to follow all the recipes and cooking rules. Also, do not forget about the tips, they will help make this dish much tastier and better.

Do not hesitate and start cooking, your family will be happy with this treat!

Chicken soup with noodles and potatoes, the recipe with a photo of which we offer this time, is great for lunch when you want to eat something hot, nutritious, satisfying. It is not difficult to prepare and we will tell you how.

To make chicken broth delicious, it is not necessary to cook it from a large amount of meat. You can take a couple of wings and a leg or back, thighs, or you can use a soup set for this purpose. Well, if you bought a whole chicken, then in the broth, determine everything that remains after cutting: chicken skeleton, neck, skin and giblets. To improve the taste and aroma at the beginning of cooking, add the onion along with the husk, celery or parsley stalks, carrot slices or white roots to the broth. At the end of cooking, the broth must be filtered - and the base for the soup is ready. By the way, last time we offered to cook.

Cooking chicken soup with vermicelli and potatoes is simple. Potatoes need to be boiled well so that the soup is not “empty”, and on the contrary, vermicelli should not be digested in any case. Usually, vermicelli is put in the soup a few minutes before it is ready, so that it has time to soften on the outside and remain dense inside. Onions and carrots are not strongly fried, but only sautéed in a small amount of oil. If you are preparing soup for children, then you can not add onions, and it is better to add carrots without frying.

Ingredients:

• water - 2-2.5 liters;
• chicken meat with bone - about 500 gr;
• potatoes - 3 medium tubers;
• carrots - 1 large (half used for broth);
• onion - 1 in broth + 1 for soup;
• celery stalks with herbs - a few pieces (for broth);
• allspice - 5-6 peas;
• salt - to taste;
• small vermicelli - 3 tbsp. l;
• vegetable oil - 1 tbsp. l;
• any greens - a large bunch.

Cooking:

Pour chicken pieces with cold water. On high heat, let it boil, immediately twist the flame to a minimum and remove the foam with a slotted spoon. The surface of the broth must be clean. We put the onion, after cutting the roots and thoroughly washing, carrot slices and greens.

After boiling again, add peas of allspice and salt to taste. We cover the chicken broth with a lid and cook on the quietest fire for 45-50 minutes. At the end of cooking, we take out the meat, filter the broth through a colander. We throw out greens and vegetables, cover the chicken meat so that it does not dry out. We put the broth on a quiet fire, bring to a boil.

While the broth is heating, cut the potatoes into strips, carrots into small cubes, onions into small cubes.

We send potato straws to the boiled broth. Cook for about ten minutes until done.

Pour some oil into a frying pan and heat it up. Pour the onion, sauté until transparent without frying. Add carrots, simmer with onion over low heat for about five minutes.

We shift the browned vegetables into a saucepan with broth. Let it boil, cook potatoes and carrots until soft.

When the vegetables are ready, pour short vermicelli into the soup (you can dry it a little in a pan without oil). Stir, leave the soup to cook for a few minutes, until the vermicelli is half cooked.

The vermicelli should soften, but remain firm in the middle. We return the chicken to the broth, add fresh or frozen herbs. After boiling, turn off the soup and let it brew on a warm burner.

After 10-15 minutes, pour chicken soup with noodles and potatoes on plates, add pieces of meat to each. Serve hot with sour cream and fresh bread. Bon appetit!

And it also turns out very tasty.

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