Chicken broth soups are ideal for both children and adults. They are easily absorbed by the human body and help to quickly restore strength after a serious illness. Therefore, any modern housewife should be armed with several options for preparing such meals. In today's publication will be considered the most popular recipes for chicken soup with vermicelli.
About cooking rules
A whole bird carcass and its individual parts are equally suitable for this dish. The most rich broth is obtained from skinny domestic chickens with rather tough meat. And fans of diet soups are better off using low-calorie breasts or fillets. To make the broth transparent, it is cooked on a minimum fire, without being lazy to periodically remove the resulting scum.
In addition to poultry and thin pasta, vegetables are usually present in chicken soup with vermicelli. Most often, carrots, onions, potatoes, bell peppers and various roots are added to it. If desired, it is supplemented with fresh tomatoes, eggplant, zucchini or turnips. As for spices, it can be: paprika, curry, garlic, basil, parsley, black or allspice.
Having dealt with the main components that make up such dishes, you need to find out in what sequence they are laid in the pan. First of all, chicken broth is cooked, and only then potatoes, onions, carrots and other vegetables are added to it. Shortly before readiness, vermicelli, salt, spices and fresh, finely chopped greens are poured into a common bowl.
With carrots and onions
This simple recipe for a light chicken soup with noodles will be mastered by any inexperienced hostess without any problems. A dish cooked on it would be a good option for a family dinner. To do this, you will definitely need:
- 2 l of defended boiled water.
- 500 g of fresh chicken.
- 40 g of vermicelli.
- 3 potato tubers.
- 1 carrot and onion.
- Salt and fresh herbs.
The washed chicken is sent to the pan, poured with clean cool water and placed on the stove. After some time, the finished meat is separated from the bones, cut into portions and returned to the pre-filtered broth. After boiling the liquid again, sliced potatoes, chopped carrots and chopped onions are loaded into it. All this is slightly salted, brought to full readiness and sprinkled with herbs.
With mushrooms and zucchini
This fragrant light chicken soup with vermicelli will not leave indifferent even those who do not like first courses too much. It consists of a large number of vegetables and helps to fill the deficiency of vitamins. To cook it, you will need:
- 200 g of thin vermicelli.
- 300 g of porcini mushrooms.
- 2 juicy carrots.
- 2 onions.
- 2 cloves of garlic.
- 2 l of defended boiled water.
- ½ chicken carcass.
- ½ zucchini.
- Salt, herbs, butter and vegetable oil.
Washed chicken is poured with cool water and brought to readiness. Once it is cooked, it is separated from the bones, cut into pieces and returned to a boiling strained broth. Heat-treated mushrooms, slices of zucchini and roasting made from onions, carrots and garlic are alternately loaded there. All this is salted, brought to readiness, supplemented with separately cooked vermicelli and chopped herbs, insisted in a sealed container and only then served on the table, seasoned with butter.
With cream cheese
This light chicken noodle soup with noodles will not be left without attention of smoked meat lovers. It has a rich taste, relatively low calorie content and a well-perceptible aroma. To feed them your family, you will need:
- 260 g smoked chicken.
- 100 g of thin vermicelli.
- 3 cream cheese cakes.
- 2 cloves of garlic.
- 4 potatoes.
- 1 juicy carrot.
- 1 onion.
- Salt, settled water, crackers, vegetable oil and greens.
The peeled and washed potatoes are treated with a grater, and then poured into a pan with boiling water. Diced cheese is thrown there. As soon as it melts, a roasting made of garlic, onions, carrots and slices of smoked chicken is sent to a common bowl. All this is salted, supplemented with vermicelli and brought to readiness. Before use, each serving is generously sprinkled with herbs and garnished with crackers.
With egg
Light chicken noodle soup, prepared using the technology described below, will surely be appreciated by lovers of simple homemade dinners. To cook it in your own kitchen, you will definitely need:
- 300 g of bird fillet.
- 600 g of potato tubers.
- 50 g of vermicelli.
- 60 g onions.
- 3 liters of potable water.
- 1 egg
- Salt and dill.
Preparing chicken soup with vermicelli and egg is extremely simple and fast. First, the washed fillet is poured with cool clean water and boiled until tender. Next, it is cut into pieces and returned to the pan. At the same stage, potato wedges, chopped onions, beaten egg and vermicelli are alternately loaded into the seething broth. All this is slightly salted, brought to readiness and generously sprinkled with chopped dill.
With tomatoes
This lightweight tomato noodle soup with chicken is very aromatic and delicious. Therefore, it will often appear in your menu. To cook it for yourself and your family, you will need:
- 500 g of fresh chicken.
- 150 g of vermicelli.
- 2 potatoes.
- 5 tomatoes.
- 2 sweet peppers.
- 1 onion.
- 1 juicy carrot.
- Salt, pure water and vegetable oil.
Boiled chicken in a pan with boiling water, and then supplemented with potato cubes. After a short time, a fry consisting of onions, carrots, tomatoes and sweet pepper is added to the future soup. All this is salted and brought to readiness, not forgetting at the end to fall asleep a thin vermicelli.
With tomato paste
This light chicken soup with noodles was invented by Turkish culinary specialists and is especially popular among residents of the East. It has a rich pungent taste and pronounced garlic aroma. To cook it, you’ll need to:
- 450 g of chilled chicken fillet.
- 150 g of vermicelli.
- 2 onions.
- 2 cloves of garlic.
- 2 tbsp. l tomato paste.
- 3 tbsp. l cold pressed olive oil.
- 1 tsp hot pepper paste.
- Salt and standing drinking water.
The washed fillet is cooked for ten minutes from the moment of boiling. After that, it is combined with a frying made of onions, garlic, tomato and pepper paste. All this is salted, supplemented with vermicelli and brought to full readiness. Serve hot soup with a slice of freshly baked bread.
With hot pepper
This easy chicken soup with instant noodles will be enjoyed by real connoisseurs of Spanish cuisine. It turns out incredibly fragrant, very sharp and sophisticated. To cook it yourself at home, you will need:
- 400 g of fresh chicken fillet.
- 200 g of vermicelli.
- 5 cloves of garlic.
- 1 pod of hot pepper.
- 1 juicy carrot.
- 1 onion.
- Salt, water, paprika, olive oil and black pepper.
The washed fillet is cut into small pieces and fried in a greased pan. When the meat is lightly browned, chopped onion is poured to it and continue to cook. After just a few minutes, garlic and hot pepper are added to the meat and vegetables. All this is briefly simmered over minimal heat, and then sent to a pot of boiling water. Salt, spices and vermicelli are poured there. Five minutes later, the resulting soup is poured into plates and served at the table. The best complement to such a meal would be a slice of fresh homemade bread.
With fragrant herbs and eggs
This light and very delicious soup with chicken and thin noodles will allow you to slightly diversify the familiar menu and pleasantly surprise those who usually refuse the first one. To weld it, you will definitely need:
- 2 l of boiled defended water.
- 400 g of chicken.
- 100 g of thin vermicelli.
- 1 juicy carrot.
- 1 medium onion.
- 4 hard boiled eggs.
- 1 tsp carrot tops.
- According to 1 tbsp. l dry nettle and dill.
- Salt, parsley and basil.
Well-washed chicken is placed in a pan, poured with clean cool water and boiled for an hour from the moment of boiling, not forgetting to periodically remove the resulting foam. After the designated time, the meat is cut into portions and returned to the pre-filtered broth. Grated carrots and chopped onions are poured there. All this is salted and continues to languish over minimal heat. Fifteen minutes later, the future soup is supplemented with vermicelli and dried herbs. The contents of the pan are cooked until cooked, insist briefly under the lid and served, not forgetting to decorate each serving with a half of a boiled egg.