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Milk soup with noodles for baby

Milk Soup with Vermicelli for Kids

A tasty, simple milk soup — perfect for children! Try making milk soup with vermicelli for your child. It's quick to make, and kids love the taste. I make this soup quite often for my own children. They love it just as much as I did as a child.

Yulia M.

Recipe author

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Composition / ingredients

Servings:

Milk

500

Vermicelli

Salt

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 14 % 3 g

Carbohydrates 67 % 14 g

106 kcal

GI: 79 / 0 / 21

Cooking method

Cooking time: 10 min

Step 1:

How do you make vermicelli soup for a child? For milk soup, use a heavy-bottomed or non-stick pot. This helps keep the milk from scorching. Pour in the required amount of milk.
Step 2:

Add a pinch of salt and a little sugar. Stir and set it on the heat. Bring the milk to a boil, stirring occasionally as it heats so it doesn't scorch.
Step 3:

While the milk heats, measure out the vermicelli. Just don't use more than the recipe calls for. As it cooks, the vermicelli swells and grows in volume. With too much of it, the soup turns out very thick.
Step 4:

When the milk boils, add the vermicelli, stirring constantly so it doesn't clump together. Bring it all back to a boil and cook over low heat, stirring constantly, for a couple of minutes.
Step 5:

Then take it off the heat, cover, and let it stand for 5–7 minutes. In that time the vermicelli reaches the right doneness. Ladle the finished soup into bowls and dig in. Enjoy!

Instead of sugar, you can use a sweetener that holds up to heat.
A simple soup from the most ordinary ingredients will please both children and adults. You can make this soup with milk of any fat content. But if you use farm-fresh milk, it's best to dilute it a little with water, since the high fat content isn't good for everyone — especially if the soup is for children. Choose durum-wheat vermicelli; it won't turn mushy or clump together while cooking. Don't leave the stove while making the soup: milk heats very fast and can boil over and scorch. Add the vermicelli only to boiling milk, or you risk ending up not with a milk soup but with a strange milky mush. As the saying goes, you can't spoil good food by adding butter — so you can stir a little butter into the hot soup. It adds a tender, creamy finish. By the way, instead of vermicelli you can try adding rice. That's very tasty too!