I think everyone ate this soup in childhood. In addition to evoking nostalgic feelings, it is also very easy to prepare and is liked by all members of my small family. Husband chicken soup with vermicelli generally the most beloved. Once he admitted that one of the arguments in favor of me urgently needing to marry was that I cook this soup "as tasty as my mother." In general, when my daughter grows up, I will also teach her how to cook this dish, just in case :)
Chicken soup with vermicelli
Total cooking time - 1 hour 30 minutes (including chicken broth)
Active cooking time - 20 minutes
Cost - $ 1.5 (9,300 Belarusian rubles)
Calories per 100 gr - 61 kcal
Servings - 8
How to cook chicken vermicelli soup
Ingredients:
Ingredients
Chicken - 1 pc. any part can be used. I usually take the back. But you can take other, more meaty parts.
Onion - 1 pc.
Carrot - 1 pc.
Spaghetti - 150 gr.
Vegetable oil- 3 tbsp.
Potatoes - 4 pcs.
Mayonnaise - to taste
From this amount of products you get 2.5 liters of soup
Cooking:
1. Boil the chicken for about an hour. Then we take it out, remove the meat from the bones (at the very end of cooking the soup, we will need it again). To make the broth transparent and tasty, put the pre-washed chicken in a saucepan with cold water and put on fire. As soon as it boils, the fire should be reduced and cooked over low heat. Remove any foam that floats to the surface immediately. It is not necessary to stir during the cooking process.2. Finely chop the onion and grate the carrots. We place them in a frying pan with 3-4 tablespoons of vegetable oil. Fry until golden brown (it takes me 10 minutes).
Fry until golden brown (it takes me 10 minutes).
3. While the onions and carrots are fried, peel and cut the potatoes into small cubes. We put it in a saucepan with boiling broth. We cook 10 minutes. 4. Add spaghetti and chicken pieces. We cook 5 minutes. 5. Add roasted onions and carrots. We cook 5 minutes.
Chicken meat and vermicelli for soup
6. Salt, turn off the heat and let it brew for 10 minutes.
I like chicken soup with vermicelli"in its own juice", and the husband prefers to add mayonnaise.
Bon appetit!
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. Having eaten 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.
- 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, add the carrots to 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.
Chicken broth soup recipes are popular not only because of their rich and pleasant taste, but also due to their benefits. It is believed that chicken meat soup is an excellent prophylactic against colds and many other diseases: it is quickly absorbed by the body and improves immunity. If you supplement the broth with fresh herbs and vegetables, the benefits of the finished dish only increase!
Today we will prepare a delicious and simple chicken soup with vermicelli without the use of potatoes. Such a broth turns out to be light, transparent and fragrant, it cooks very quickly and does not require many ingredients.
Ingredients: 
- chicken soup set - 350-400 g;
- bulb - 1 pc.;
- carrots - 1 pc.;
- small vermicelli - 3-4 tbsp. spoons;
- fresh dill - a small bunch;
- peppercorns - 3-4 pcs.;
- salt - to taste;
- chili pepper - optional and to taste.
How to cook chicken soup without potatoes
- Rinse the soup set thoroughly, place in a saucepan. Pour 2 liters of cold water, bring to a boil. When cooking chicken soup, we recommend draining the first broth and boiling the bird again. This method will help not only make the soup less nutritious, but also get rid of various harmful substances contained in purchased chicken meat.
- In a boiled liquid, place the whole peeled onion and peppercorns. Cook the broth over moderate heat for about 15-20 minutes.
- Next, add the carrots, peeled and chopped into thin circles (or chopped into small cubes).
- Spicy lovers can please their taste buds with hot pepper, which will add piquancy to the finished dish. Also, if desired, you can diversify the standard recipe for chicken soup with green beans, bell peppers, green peas or celery.
- After 10-15 minutes after adding the carrots (when it becomes soft), pour in the vermicelli and continue cooking until the pasta is ready (about 5 minutes). Next, salt the almost ready soup.
- At the end of cooking, remove the onion from the pan. We load finely chopped dill.
- Pour the finished chicken soup with vermicelli into bowls.
A plate of hot broth is a real treat in the cold season. Bon appetit!
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 determine in the broth 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. 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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Ingredients:
Meat for broth (ribs, head, chicken legs)
Vermicelli
Potato
Bulb onions
Carrot
Spices:salt, ground black pepper, bay leaf, parsley, optional: garlic, curry or turmeric.
How to make vermicelli soup
1 . First of all, as with most soups, you need to boil the broth. To do this, you need to pour cold water into the pan, put the meat in it and put it on the stove. Add salt. Bring to a boil, reduce heat to low and simmer until meat is cooked through. Vermicelli soup can be cooked both in meat (pork, beef) and chicken broth. Chicken broth makes the soup less oily. Pork cook over low or medium heat for 1.5-2 hours. Beef over low or medium heat for 1-1.5 hours. Cook the chicken over low or medium heat for 0.5-1 hour. The meat must be cooked to such an extent that it easily separates from the bone. Then remove the meat from the broth and cut it into pieces, put it back into the broth.
2.
While the broth is cooking, prepare the rest of the ingredients. Peel potatoes, carrots and onions.
3
. Finely chop the onion, grate the carrots on a coarse grater (cut).
4
. Onions with carrots need to be fried in vegetable oil until golden brown. But don't overdo it. The onion should just start to turn golden, not crispy. Then he will give all his juice to the broth, and the soup will be much tastier.
5
. Cut the potatoes into cubes (or any other way you like).
6
. When the meat is cooked and you have separated it from the bone, chopped and thrown back into the broth, bring to a boil. Now, in order: first, put the chopped potatoes into the boiling broth. Then, when the broth boils again, lay the roast (passioned onions with carrots).
7
. Add spices to taste and herbs.
8
. Please note that vermicelli should be put into the soup when the potatoes are half cooked (that is, they are almost cooked, but still crunchy a little). If the vermicelli is large, like spaghetti, then you can throw it into the broth even earlier. Small vermicelli (cobwebs) should be put into the soup when the potatoes are already cooked, let stand on fire for 2-3 minutes and turn off. Otherwise, thin vermicelli will boil and turn your soup into potato-noodle porridge.
Delicious soup with vermicelli is ready
Bon appetit!
