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Chicken soup with noodles and potatoes

Chicken Soup with Vermicelli and Potatoes

A tasty, simple chicken soup with vermicelli and potatoes. This chicken-broth soup with vermicelli and potatoes is both wholesome and easy to make — it's one of the first soups people learn to cook. It's also good for a kids' menu: tasty, filling, and fragrant.

Anna

Recipe author

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Composition / ingredients

Servings:

Chicken

500

Water

Potatoes

Carrot

Onion

Vermicelli

150

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 20 % 2 g

Carbohydrates 50 % 5 g

51 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

To make chicken soup with vermicelli and potatoes, start by cooking the broth. I used a soup pack, but you can use any cut of chicken. Rinse the chicken well, put it in a pot, cover with cold, good-quality filtered water, and set it over the heat. Once it boils, reduce the heat, skim off the foam, and cook over medium heat without letting it boil for 15–20 minutes. Don't cover the pot.
Step 2:

Peel the onion and carrot and cut them into small cubes. To keep the onion's juices from stinging your eyes, rinse the onion and knife under cold running water. Add the prepared vegetables to the simmering broth along with half a tablespoon of salt (you can adjust the salt at the end). Cook the chicken and vegetables over low heat, without a hard boil, for 20 minutes.
Step 3:

Wash, peel, and cut the potatoes into small cubes, then add them to the soup. Cook for another 15–20 minutes after it returns to a boil.
Step 4:

Add the vermicelli and season with salt and pepper to taste. Add a bay leaf if you like. Keep the soup on the heat for 2 minutes, then turn it off. Add any other seasonings you like. You can use other pasta instead of vermicelli.
Step 5:

Let the finished chicken soup rest for at least 10 minutes, then serve. Add fresh chopped herbs to taste (parsley, dill, green onion).

You can use more or less water than the recipe calls for, depending on whether you want a thicker or thinner soup.
You can swap the chicken for turkey or any other meat you like. Just keep in mind this will change the cooking time and the calorie count.
Everyone's sense of salty, sweet, bitter, sharp, sour, and spicy is different, so always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for one.