Soup with vermicelli and chicken is extremely easy to prepare. Most of the young housewives will debut with him. Try and you cook a delicious and nutritious broth, in which delicious pieces of chicken and noodles with potatoes are floating. Then you will find other culinary achievements in the form of cooking homemade noodles or adding some other ingredients to the soup, such as mushrooms or beans.
How to cook soup with chicken and pasta? First, prepare the broth, then throw the frying, and at the end add the vermicelli. Simply? Still would! Well, for those who do not yet know what is frying, and how to make the broth, we will explain everything in more detail. For this soup, any parts of the chicken are suitable. The most budget option is a special “soup set”, and the traditional one is a whole carcass. But, in principle, you can take a pound of legs, wings or hips. Before consumption, the carcass must be gutted and cut into smaller pieces.
Soup with noodles and chicken is primarily a broth. He is the foundation of everything. We wash the meat, put it in a large pan and fill it with water. There we send bay leaf, peeled carrots,
parsley root and a large onion. Attention: we don’t cut vegetables, but throw them whole. Some housewives even prefer not to peel the bulb, believing that it will give the broth a beautiful
amber color. We put the pan on the stove. When the water boils, we reduce the fire and remove the foam - the so-called "noise". If it is not removed, the broth will come out cloudy. Slightly salt and pepper the water and cook for about 50 minutes over low heat.
We have not been idle all this time. Peel 3-4 potatoes, three more carrots, finely chop the onion. When the broth is ready, it’s easy to check: the chicken should become soft, the meat is easily separated from the bones. We take the second pan, put a colander in it. Pour the broth into it. We discard boiled root vegetables - they have already given the whole aroma and taste to the broth. We also remove the bones. Divide the fillet into pieces and return to the pan. But the broth is the main ingredient in a dish called “Vermicelli and Chicken Soup”. And so again we put the pan on the fire.
Cut the potatoes into small cubes or cubes. Throw into the broth. After the liquid boils, you need to boil the potatoes with a quarter of an hour. This time is enough to make a roast. We put a frying pan on the fire, pour a little vegetable oil into it. When it has warmed up well, we spread the finely chopped onions. Constantly stir so that it fries evenly. Wait until the onion becomes glassy, ​​translucent, and add grated carrots to the pan. Stir vigorously with a wooden spatula. Add the frying to the chicken and noodles soup.
Boil for another five minutes. Try your dish: maybe you need to add salt or pepper, throw a pinch of seasoning? Now it's time for pasta. Do not overdo it with them - two handfuls are enough for three liters of broth. How long to cook the soup with vermicelli and chicken, depends on the cooking time of the pasta, which is indicated on their packaging. As a student option, I can recommend dry Vietnamese noodles - you don’t need to cook it at all. Turn off the heat under the pan, add the chopped greens of parsley or dill, close the lid and let it brew.