Chicken soup with vermicelli and potatoes

Step-by-step cooking

1. Step 1:

   

   To prepare chicken soup with vermicelli and potatoes, you must first cook the broth. I used a soup set, but you can take any parts of the chicken. Rinse the chicken well, put it in a saucepan, pour cold, high-quality filtered water and put it on fire. When the broth boils, reduce the heat, remove the scale and cook over medium heat, without letting the broth boil, 15-20 minutes. Do not cover the pan with a lid.

2. Step 2:

   

   Peel the onion and carrot, cut into small cubes. To prevent onion juice from irritating the mucous membrane of the eyes so much, rinse the onion and knife under running cold water. Put the prepared vegetables in the broth that is being prepared. Add half a tablespoon of salt. At the end of cooking chicken soup, you can add salt to the dish to your liking. Cook the chicken with vegetables for 20 minutes on low heat, avoiding rapid boiling.

3. Step 3:

   

   Wash the potatoes, peel them, cut them into small cubes and send them to the soup. Cook for another 15-20 minutes after boiling.

5. Step 4:

   

   Add the vermicelli to the soup, season with salt and pepper to taste. If desired, put a bay leaf. Keep the soup on the fire for 2 minutes and turn off the heating. If you want, add spices to taste. Instead of vermicelli, you can use other pasta.

6. Step 5:

   

   Let the finished chicken soup with vermicelli and potatoes brew for at least 10 minutes. Then serve to the table. To taste, add fresh chopped herbs (parsley, dill, green onion feathers).