Chicken broth soup with noodles is a classic of home cooking, and, perhaps, there is no housewife who would not prepare chicken soup with noodles and potatoes for her family. But still, if you don’t know how to cook chicken soup with noodles and potatoes, then I suggest you try making this tasty soup according to my grandmother's recipe.

As a child, this was the most delicious chicken noodle soup in the world, because my grandmother prepared the soup from young domestic chicken, and without fail she made egg noodles herself from domestic eggs.

For the recipe for chicken noodle soup with potatoes, I bought homemade chicken at the market, and instead of egg noodles I used durum wheat egg spaghetti. Yes, yes, spaghetti, and not ready-made noodles like gossamer. All of the following ingredients for chicken noodle soup are important, so I don’t advise you to exclude anything.

Ingredients:

• 0.5 kg chicken on the bone (wings, thigh, legs, etc.)
• 1 PC. bulb
• 1 PC. carrot
• 2-3 pcs. potatoes
• 2 pcs. bay leaf
• 50 gr. parsley root
• 3 liters of water
• 200 gr. vermicelli or spaghetti

To submit:

• dill greens
• boiled egg

How to make chicken noodle and potato soup:

First of all, let's prepare the chicken for our soup. Cut the chicken into portions and place in a spacious saucepan along with the onion, bay leaf and parsley root.

Pour water into the pan and place it on the stove. Bring the chicken to a boil, and then reduce the heat to low and cook until the chicken is done, about 1.5 hours, as required by the recipe for chicken noodle soup and potatoes.

During preparation chicken broth Don't forget to skim off excess chicken fat and foam so that our chicken soup with potatoes and noodles turns out clear and appetizing.

While the chicken is cooking, let's get to the rest of the ingredients for our chicken noodle soup. Cut the carrots and potatoes into small cubes, or as desired.

We break egg spaghetti from durum wheat and thus turn it into high quality noodles. The fact is that I have not seen egg noodles made from durum wheat in stores, and the taste of ordinary noodles like gossamer is significantly inferior.

Boil our egg noodles in salted water until tender, as recommended on the package.

Then put it in a colander and transfer the vermicelli to a separate bowl.

We will add the vermicelli not to the pan with the soup, but to the plate before serving. This way the vermicelli will never boil over and turn into some kind of snail, but will remain as it should be - al dente.

Place the potatoes and carrots in the pan with the chicken and cook until tender. When the potatoes and carrots become soft and the chicken meat comes away from the bone, this means that the chicken soup with noodles and potatoes is almost ready. All that remains is to add salt and pepper.

Only the lazy didn't cook chicken soup: the dish does not require any special expenses, it is prepared quickly, and if you throw in a little noodles, it will also turn out to be quite filling. However, everything is not so simple; housewives are often dissatisfied with the result of their efforts - either the broth takes on an unpleasant tint, or the taste leaves much to be desired. As always, it will help step by step recipe with photo: delicious chicken noodle soup, cooked according to our recommendations.

Secrets of delicious soup

Some housewives, when they come to the store, wrinkle their noses in disgust when they see a tray with a chicken soup set: what is there, just bones. Better don't skimp, throw a leg into a saucepan, but a larger one - at least there will be fat. And if you add bay leaves and pepper, consider it done. Later they will look puzzled into the container of soup, fat content which is close to zero, and the color completely discourages appetite.

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

• It turns out a rich, tasty broth from the back chicken with a tail - the same unsightly one 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 this soup are excellent. Legs and breasts are added solely for the sake of meat; in themselves they are so dietary that are not capable become an independent basis for soup;
• Chicken often has an extraneous odor, as it instantly absorbs the odors of neighboring foods. It’s very easy to get rid of this problem by simply putting whole vegetables in a saucepan before cooking the broth, as in our recipe: onions, carrots, garlic. When boiling they will absorb bad smell, giving away all its aroma and color;
• It is impossible to make good chicken soup using 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’s better to take purchased bottled water.

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

Preparing Ingredients

So, we’ve decided on the soup set, let’s take a look 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 directly into the pan after peeling the vegetables. On the table We lay out the rest of the products:

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

Separate question - addition bay leaf. Bay leaf has long become an obligatory 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 with making chicken soup without bay leaf: perhaps the smell of the food will not be so bright, but, of course, it will not disappear completely.

Chicken noodle soup is quite simple to prepare and rightfully takes first place among budget soups. But, despite the simplicity of preparing such soups, it is necessary to take into account some nuances.

For example, when preparing chicken broth, it is more convenient to use thighs or legs so that the broth is rich and there is meat in the soup. In addition, chicken noodle soup is prepared in clear broth.

You can add a teaspoon of sugar and an ice cube to the chicken broth. This will help remove turbidity and make your broth clear.

How to cook chicken noodle soup - 15 varieties

A very flavorful soup that is easy to prepare.

Ingredients:

• Chicken drumstick - 400 g
• Vermicelli - 350 g
• Carrots - 1 pc.
• Onion - 1 piece
• Turmeric - 1 tsp
• Dill - 1 tbsp. l
• Basil to taste
• Salt to taste

Preparation:

Fill a two-liter saucepan with water and place the drumsticks. Place on the fire and bring to a boil. At the moment of boiling, remove the foam. Then boil over medium heat for 15-20 minutes. Finely chop the carrots and onions and place them in a saucepan. Then add salt, herbs, and spices. Boil for 10-15 minutes and add vermicelli, stir, keep on fire for another 2-3 minutes. Pour the finished soup into bowls and serve. Bon appetit!

The soup turns out rich and slightly sour.

Ingredients:

• Chicken meat - 500 g
• Vermicelli - 150 g
• Potatoes - 1-2 pcs.
• Onion - 1 piece
• Carrots - 1 piece
• Tomato - 4-5 pcs
• Sweet pepper - 1-2 pcs
• Vegetable oil - 3 tbsp. l
• Salt to taste

Preparation:

Let the chicken meat cook. Cut the onion in half, add one half to the meat, and fry the other half with finely grated carrots. Chop the peppers, tomatoes and add them to the soup along with the roast. When the soup boils, add salt and add vermicelli to it, boil for 3-4 minutes.

A pleasant and appetizing soup, thanks to a little secret in its preparation.

Ingredients:

• Chicken wings - 500 g
• Spider web vermicelli - 300 g
• Potatoes - 4-5 pcs.
• Carrots - 1 pc.
• Onion - 1 piece
• Vegetable oil - 3 tbsp. l
• Salt to taste

Preparation:

Place a pan of water on the fire, add the wings, and bring to a boil. Add potatoes to the boiling broth. In a frying pan, fry finely chopped onions and carrots until golden brown. Add vermicelli to fry and fry for 2-3 minutes. When the wings are cooked, add the fry and cook for 3-4 minutes.

This soup is easy to prepare and has a powerful warming effect.

Ingredients:

• Vermicelli - 1 glass
• Carrots - 2 pcs.
• Onion - 1 piece
• Parsley root - 1 pc.
• Turnip - 100 g
• Radish - 70 g
• Smoked chicken drumstick - 350 g
• Cilantro - 100 g
• Hot pepper - 1 pc.
• Salt to taste

Preparation:

Cook chicken drumsticks in a saucepan for 20-30 minutes. Prepare vegetables and roots, chop finely. Fry the onion until golden brown and add vermicelli. Put the hot pepper aside, and pour the remaining chopped vegetables and roots onto the shins and cook for 8-10 minutes. Add fried vermicelli and finely chopped pepper to the soup. We wait 5-8 minutes. Chop the cilantro. Pour our soup into portions and sprinkle with cilantro.

Thanks to vegetables, chicken soup turns out very flavorful and healthy.

Ingredients:

• Chicken drumsticks - 3 pcs.
• Vermicelli - 200 g
• Mixed vegetables - 1 pack (broccoli, eggplant, leeks, carrots, mushrooms, bell peppers)
• Salt, pepper to taste

Preparation:

Let the drumsticks cook. Add salt and pepper. Add vegetables to the boiling broth. Cook for 20-25 minutes. 3 minutes before readiness, add vermicelli and stir for the remaining time. Pour into portions.

A surprisingly simple way to make soup in a slow cooker.

Ingredients:

• Vermicelli - 0.5 multi-cups
• Chicken wings - 300 g
• Potatoes - 3 pcs.
• Onion - 1 piece
• Sunflower oil - 3 tbsp. l
• Carrots - 1 pc.
• Salt - 2 tsp
• Dill, parsley to taste
• Water - 2.2 l

Preparation:

Turn on the Fry mode, pour into the multicooker bowl sunflower oil, pour in the onion cut into half rings. Place wings in lightly fried onion and fry for 5 minutes on each side. Add carrots cut into rings to the wings and sauté for 3-4 minutes. Place the potatoes cut into strips. Turn off the Frying program. Fill with water, salt, turn on the Soup mode for 30 minutes. 5 minutes before the end of cooking, add vermicelli and herbs. And leave it in the Warm mode for 10 minutes.

This recipe is a real treasure of Bulgarian cooks.

Ingredients:

• Chicken fillet- 350 g
• Bell pepper - 400 g
• Potatoes -250 g
• Carrots - 300 g
• Onion - 100 g
• Garlic - 5 g
• Vermicelli with bran - 150 g
• Tomatoes - 300 g
• Vegetable oil - 1 tbsp. l
• Salt, spices to taste

Preparation:

Wash the chicken fillet and cut into small pieces. Fill the fillet with water, put the pan on the stove, after boiling, cook for 10 minutes, at the end of cooking, add a little salt to the broth. Peel and chop the vegetables. Cut the potatoes into cubes, chop the onion very finely, cut the pepper into strips, grate the carrots, and chop the tomatoes into small cubes. Heat a frying pan, pour a tablespoon of vegetable oil onto it, fry the onion until golden brown. Add the pepper, reduce the heat and simmer under the lid for 5-7 minutes, then add carrots, tomatoes, chopped garlic, salt and spices, simmer everything under the lid for 10 minutes, stirring the vegetables occasionally. When the chicken fillet is ready, add potatoes to it and cook everything together for 7-10 minutes. Then add the roast to the soup and cook for another 5 minutes. At the end of cooking, add the vermicelli, turn off the heat and let it brew for 10-15 minutes.

An unusually aromatic rich soup.

Ingredients:

• Chicken breast - 450 g
• Onions - 2 pcs.
• Garlic - 2 pcs.
• Vermicelli - 150 g
• Tomato paste - 2 tbsp. l
• Olive oil - 3 tbsp. l
• Hot pepper paste - 1 tsp
• Salt to taste

Preparation:

Chicken breast rinse, fill with water, put the pan on the stove, and after boiling, cook for 10 minutes. Strain the broth and finely chop the breast. Peel and cut the onion into medium-sized cubes. Take a pan, pour a tablespoon of vegetable oil on it, fry the onion. Add tomato paste and garlic, fry for 1-2 minutes. Add 1 tsp. pepper paste, add vermicelli. After this, pour in the broth, bring to a boil, and add the breast. Boil for a couple of minutes and our soup is ready. Bon appetit.

Incredibly easy to prepare, but very tasty soup

Ingredients:

• Chicken drumstick - 3 pcs.
• Potatoes - 4 pcs.
• Onion - 1 piece
• Eggs - 2 pcs
• Bell pepper - 2 pcs.
• Carrots - 1 pc.
• Noodles - 200 g
• Salt to taste

Preparation:

Finely chop the onion, potatoes and bell peppers, grate the carrots. Place vegetables, chicken drumsticks and salt in the multicooker bowl. Fill with water to the 2.5 liter mark and turn on the Soup mode for 1 hour. 5 minutes before readiness, beat the eggs into the soup and add the noodles. After finishing cooking, let it brew for 10 minutes and pour into plates.

An amazing soup for your everyday diet.

Ingredients:

• Vermicelli - 150 g
• Chicken leg - 300 g
• Potatoes - 3 pcs.
• Onion - 1 piece
• Carrots - 1 pc.
• Sunflower oil - 3 tbsp. l
• Bay leaf
• Salt, pepper to taste

Preparation:

Let the chicken meat boil. Pour sunflower oil into a frying pan, add finely chopped onion, and fry the carrots until golden brown. Add chopped potatoes, fry for 1 minute. Strain the broth, add the fried vegetables, and bring to a boil. Salt and pepper to taste. Add 1 tsp. sugar and 1 ice cube (for broth transparency). Add vermicelli and add bay leaf, boil for 2-3 minutes. Then turn off the heat, take out the bay leaf and add the chicken meat. Let it sit for 5-10 minutes. Bon appetit!

This soup will not only delight everyone at your table, but will also surprise you with its exquisite taste.

Ingredients:

• Vermicelli - 250 g
• Broth - 1.5 l
• Potatoes - 1 pc.
• Onion - 1 piece
• Garlic - 1 clove
• Carrots - 1 pc.
• Tomato - 2 tbsp. l
• Cilantro - 100 g
• Salt - 2 tsp
• Butter - 50 g
• Black pepper - 1 tsp

Preparation:

Cut the potatoes into cubes. Finely chop the onion, garlic and cilantro. Three carrots and tomatoes on a grater. We begin to fry the onion in butter. Add carrots, garlic and vermicelli to the onions. Salt, pepper and simmer for 5 minutes. We put the broth to boil, put the potatoes in it and cook until tender. Pour fried vegetables and vermicelli into the broth. Add cilantro and cook for 5 minutes. Serve with crispy croutons. Bon appetit!

Truly delicious, aromatic and filling. Like in grandma's village.

Ingredients:

• Chicken meat -500 g
• Carrots - 300 g
• Onion - 100 g
• Flour - 2-3 tbsp. l
• Eggs - 1 piece
• Vegetable oil - 1 tbsp. l
• Salt, spices to taste
• Fresh herbs

Preparation:

In a two-liter saucepan, take water and add chicken. Place on the fire and bring to a boil. At the moment of boiling, remove the foam. Then boil for 20 minutes, finely chop the carrots and onions and place in a saucepan. Pour flour into a plate, beat in an egg, add salt, pour boiling water and mix. Roll out the finished dough very thinly on the table and leave to dry for 10 minutes.

For noodles, yeast-free dough is used so that they are elastic and do not become soggy when cooked.

Meanwhile, chop the greens. Cut the dried dough into strips 4 mm thick and add to the soup with herbs. Boil for 4 minutes. Pour the finished soup into bowls and serve. Bon appetit!

This soup is considered not only tasty, but also healthy.

Ingredients:

• Chicken meat - 400 g
• Potatoes - 3-4 pcs.
• Tomato - 2 pcs
• Carrots - 1 pc.
• Onion - 1 piece
• Flour - 170 g
• Eggs - 1 piece
• Peppercorns
• Salt to taste

Preparation:

Pour over the chicken cold water and set to cook until done. Chop all the vegetables except the tomatoes, add them to the prepared broth and cook for another 10-15 minutes. Take a deep plate, put an egg in it, mix the flour well. Then roll out the dough and leave to dry for 7-8 minutes. Then thinly slice the dough and add it to the soup, boil for 2-3 minutes. Cut the tomatoes into cubes and add them to the finished soup in portions. Bon appetit.

Perhaps the most amazing recipe and it’s worth cooking at least once in your life to experience the amazing world of Tatar cuisine.

Ingredients:

• Yogurt - 300 ml
• Chicken broth - 500 ml
• Vermicelli - 150 g
• Chicken breast - 300 g
• Flour - 2 tbsp. l
• Vegetable oil - 4 tbsp. l
• Egg - 1 piece
• Salt to taste
• Greenery

Preparation:

Pour two glasses of water into the pan, add salt and place on the stove. Take a deep plate, pour out the yogurt, beat in the egg, add vegetable oil, salt and mix well. Add broth and vermicelli to boiling water. Reduce the heat and wait until the noodles are cooked. Add flour to the yogurt and mix again. Add chicken to the cooked noodles and cook for 10 minutes. When the soup boils again, add the yogurt mixture with the hot broth and bring to a boil. Pour into portions and sprinkle with parsley.

This very aromatic soup will suit true connoisseurs of Spanish cuisine.

Ingredients:

• Vermicelli - 200 g
• Chicken fillet - 400 g
• Carrots - 1 pc.
• Onion - 1 piece
• Garlic - 5 cloves
• Hot pepper - 1 pc.
• Olive oil - 3 tbsp. l
• Ground black pepper, paprika

Preparation:

Fill a pan with water and put it on fire. While the water is boiling, cut the fillet into small slices and fry in a frying pan in olive oil. Finely chop the onion. As soon as the fillet is slightly fried, add the onion and fry over low heat. Chop the carrots and add them to the fillet with onions. When the vegetables are fried, add finely chopped garlic, hot pepper and pour the fry into boiling water. Add salt, pepper, seasonings and vermicelli, cook for 5 minutes. Pour into plates.

Must be present in the human diet. Chicken soup with noodles and potatoes is familiar to many from childhood and is the most favorite first course. Some people associate it with the warmth of mother’s hands, offering a spoonful of aromatic chicken broth during illness. For others, it’s a warm family dinner with those closest and dearest to their hearts. If you have never prepared such a soup yourself, the recipe presented will definitely help you prepare a tasty and healthy lunch for the whole family.

Soup made with chicken broth is a quick and easy first course. Our great-grandmothers used rich broth to treat various illnesses - from fever to loss of strength. And over the past century, scientists have repeatedly mentioned the healing properties of chicken meat.

Ingredients

How to cook chicken soup with noodles and potatoes

We will prepare all the necessary products for a delicious chicken soup. The indicated amount of ingredients is calculated for 3 liters of water.

First, prepare the chicken broth. If you have homemade chicken, then simply place it in a pan of water and cook for at least an hour until half cooked. A store-bought product should be processed before cooking - pour cold water over the bird carcass and bring to a boil over medium heat. Then drain the liquid and rinse the meat. Now pour the prepared chicken again clean water, cover the pan with a lid and place on the stove. Chicken broth should be cooked over low heat, it should barely simmer - this is one of the main secrets of a clear, rich soup. Do not forget to remove the foam that appears on the surface of the liquid - this must be done especially carefully and thoroughly.

Let the chicken simmer for about 10 minutes. In the meantime, peel and chop the vegetables. It is better to chop onions, carrots and sweet peppers into cubes or strips of the same size. Place the prepared vegetables into the boiling broth. Add half a tablespoon of salt. At the end of cooking the chicken soup, you can add salt to the dish to your liking. Cook the chicken and vegetables for 20 minutes.

Wash the potatoes under running water, remove the skins, cut into small cubes, as in the photo. Transfer to a saucepan. Next, add finely chopped garlic cloves and allspice peas. Cook the soup until the potatoes are ready - about 15 - 20 minutes.

You can use any vermicelli for chicken soup. If it is a small “Cobweb” or “Stars”, put it in the broth along with a bay leaf, add salt and ground black pepper to your taste.

Keep the soup on the fire for another 2 minutes, then remove the pan from the stove. This way the pasta will retain its shape and not boil over. If the pasta is larger, then it will take a little longer for it to be ready - from 5 to 10 minutes.

Let the chicken noodle and potato soup sit for at least 10 minutes. Then serve, sprinkled with finely chopped green onions or fresh parsley.

Helpful information

Chicken broth has a lot of advantages and useful qualities. It has a stimulating effect on the functioning of the stomach and pancreas, and is also indicated for:

• diabetes;
• chronic pancreatitis (except for periods of exacerbation!);
• sore throat and flu;
• atherosclerosis.

But for people suffering from high acidity, during exacerbation of pancreatitis, with urolithiasis and gout, chicken broth is not recommended.

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Chicken broth with noodles is hearty, and at the same time light dish, which will not only satiate and warm you in cold weather, but will also help you recover from illness.

Chicken broth with noodles - basic cooking principles

The basis of the dish is golden, rich chicken broth. It is unacceptable to prepare broth from cubes. It must be cooked according to all the rules to make a tasty and healthy dish.

Chicken broth can be made ahead of time, frozen, and used for cooking when you need to cook the soup at a later time. a quick fix.

The chicken is washed and checked to see if it is well gutted and plucked. Everything unnecessary is removed. Then the carcass is cut into small portions. Place in a saucepan and add water. Place on medium heat. From the moment of boiling, remove the foam and reduce the heat to minimum.

Place a peeled onion, chopped parsley and celery roots, a couple of carrots or other vegetables into the broth. Cook for another half hour. If the chicken is homemade, cook it for at least an hour. Then the vegetables and chicken meat are removed from the broth. The vegetables are thrown away, and the broth itself is filtered.

The meat is separated from the bones. The broth is poured into the pan, returned to the heat and, from the moment it boils, add the vermicelli. Then add chicken, salt and season with spices.

Recipe 1. Simple chicken broth with noodles

Ingredients

chicken broth - three liters;

salt;

vermicelli – 250 g;

boiled chicken meat – 400 g;

ground pepper;

carrot;

Bay leaf;

potatoes - four tubers;

onion - head.

Cooking method

1. Strain the finished chicken broth, removing the meat from it. Pour it into a saucepan and place it on the stove.

2. Peel the onions and carrots. Cut the onion in half halfway through and place in the broth. Separate the chicken meat from the bones and cut into small pieces. Grind the carrots on a grater. Place everything in a saucepan.

3. Peel the potatoes and cut into small pieces. Place the vegetable in the boiling broth and cook over low heat for 20 minutes.

4. Remove the onion, add vermicelli, salt and season with spices. Cook for another five minutes. Remove from heat and immediately pour into plates.

Recipe 2. Chicken broth with rice vermicelli

Ingredients

two chicken breasts;

kitchen salt;

100 ml soy sauce;

1.5 liters of chicken broth;

30 ml Sherry;

100 g rice vermicelli;

ground black pepper;

100 g champignons;

three feathers of green onions.

Cooking method

1. Wash the chicken breasts and dry them with a paper towel. Cut the meat into strips across the grain. Put it in a bowl, pepper it, add sherry and soy sauce. Mix and leave for 15 minutes.

2. Wipe the champignons with a damp sponge and cut into thin slices.

3. Break the rice vermicelli into short strips. Boil in boiling water, following the instructions on the package. Place in a colander.

4. Place the meat in a saucepan with boiling chicken broth. As soon as the contents begin to boil, put the champignons in the pan. Cook for 20 minutes, covered with a lid, 20 minutes.

5. Add boiled rice vermicelli to the broth, stir, bring to a boil and place on plates. Sprinkle with finely chopped green onions and serve.

Recipe 3. Chicken broth with vermicelli and giblets

Ingredients

a handful of vermicelli;

ground pepper;

three liters drinking water;

potatoes - three medium tubers;

chicken gizzards – 250 g;

chicken hearts – 100 g;

bulb;

one chicken breast;

onion head;

chicken liver – 300 g;

carrot.

Cooking method

1. Chicken hearts and rinse your stomachs. Clean off all excess and place in a saucepan. Fill with water. Peel the onion head and put it in water. Place on the stove. Turn the heat to medium and bring to a boil. Carefully skim off the foam and turn off the heat. Cook for about an hour. Remove from heat, remove offal and onions from the broth. Discard the onion. Strain the broth.

2. Tear the boiled chicken breast into small pieces with your hands. Place the meat in the broth.

3. Cut the hearts into circles, and the stomachs into strips. Place the offal into a saucepan with broth.

4. Chicken liver Sort through, remove films and veins. Rinse and boil in a separate pan for 20 minutes. Remove, cool, and cut into small pieces. Place in a saucepan with broth.

5. Peel and wash the potatoes and carrots. Chop the potatoes into cubes, carrots into small chips. Place the vegetables in a pan, pepper, salt and add vermicelli. Cook for another five minutes. Remove the pan from the heat, ladle the chicken broth into bowls and serve, adding a pinch of fresh herbs to each.

Recipe 4. Chicken broth with vermicelli and mushrooms

Ingredients

chicken broth - three liters;

salt;

boiled chicken meat – 300 g;

ground pepper;

wild mushrooms – 200 g;

vermicelli – 300 g;

carrot;

butter – 20 g;

onion head

Cooking method

1. Forest mushrooms peel, wash, place in a saucepan, add water and boil for 20 minutes. Then drain in a colander, cool and cut the mushrooms into small pieces.

2. Finely chop the peeled onion. Sauté it in a saucepan in butter until golden brown. Add the mushrooms and continue to fry, stirring constantly, for three minutes.

3. Peel the carrots, wash and chop on a fine grater. Add the grated carrots to the saucepan, pour in the broth and keep on the fire until it boils. Add chicken meat to the pan, cook for another 20 minutes. Now add vermicelli to the broth, cook for another three minutes, adding salt and pepper. Place on plates and serve with a spoonful of sour cream, a sprinkle of croutons and finely chopped herbs.

Recipe 5. Chicken broth with vermicelli and egg

Ingredients

chicken broth - three liters;

salt;

boiled breast or leg;

two eggs;

one large carrot;

vermicelli – 200 g;

parsley root;

potatoes - four tubers;

bell pepper pod;

onion - head.

Cooking method

1. Strain the chicken broth and pour into a saucepan. Wash the bell pepper, wipe it, cut out the stem and clean out the seeds. Cut the pod in half. Peel the parsley root and onion. Place vegetables in broth.

2. Place the pan over moderate heat and cook until boiling. Then reduce the heat and continue cooking.

3. Cut the chicken into small pieces and place in a pan. Cook for another 20 minutes. Remove vegetables from broth and discard.

4. Peel and wash the carrots and potatoes. Grind the carrots and chop the potatoes into small cubes. Place everything in a saucepan with broth, add salt and cook for 15 minutes. Then add vermicelli.

5. After about five minutes, pour lightly beaten eggs into the broth in a thin stream. Immediately turn off the heat and serve with herbs.

Recipe 6. Chicken broth with noodles and cheese

Ingredients

chicken broth - three liters;

kitchen salt;

onion - two heads;

ground pepper;

oil drain – 30 g;

vermicelli – 200 g;

processed cheese – two pcs.;

boiled chicken breast – 200 g;

potatoes - three tubers;

small carrot.

Cooking method

1. Peel the onion, wash and finely chop it. Melt the butter in a thick-bottomed saucepan. Place the onion in it and sauté until transparent.

2. Peel, wash and chop the carrots using a grater. Add it to the onion and continue to simmer, stirring constantly, until soft.

3. Pour in chicken broth. Break the chicken breast into small pieces. Peel the potatoes, wash and chop into small pieces. Place everything in the broth.

4. Bring the contents to a boil, reduce the heat and continue to cook until the vegetables are soft.

5. Grate the processed cheese. Place vermicelli and grated cheese into the pan. Add salt, stir and cook for five minutes. Serve the broth hot with croutons and herbs.

Recipe 7. Chicken broth with vermicelli and tomatoes

Ingredients

chicken fillet – 400 g;

pepper mixture;

thin vermicelli – 100 g;

salt;

four tomatoes;

fresh herbs;

garlic - three cloves;

half a lemon;

refined vegetable oil;

bulb.

Cooking method

1. Strain the chicken broth and pour into the pan.

2. Place fresh tomatoes in boiling water, then remove their thin skin. Grind the tomato pulp using a blender until smooth.

3. Peel the garlic cloves and onion and sauté in vegetable oil. Add tomato puree to the fried onions and boil for two minutes.

4. Separate the boiled chicken meat into thin fibers.

5. Place the fried onions and tomatoes into the broth. Now add vermicelli and chicken to the pan. Season everything with a mixture of peppers and salt. Cook the broth for another three minutes, add chopped herbs and turn off the heat. Divide among plates. Place lemon slices in each and serve.

To prevent the broth from turning into porridge, vermicelli is added to it last.

Be sure to strain the finished broth.

To make the broth clear and beautiful, add a whole onion and carrot during the cooking process.

For broth, use only the highest grade vermicelli.