Chicken soup with egg and vermicelli

Step-by-step cooking

1. Step 1:

   

   How to cook chicken soup with egg? First, prepare all the ingredients. Wash vegetables, eggs, greens thoroughly and dry them. Peel the potatoes and carrots. Take filtered water. Instead of vermicelli, you can take any other pasta, rice. Clean the chicken, wash it, dry it.

2. Step 2:

   

   Put a pot of water on the stove and bring it to a boil. Dip the chicken into boiling water, cut into portions, and cook it until tender, periodically removing the foam. Cut the peeled potatoes into cubes. Add the potatoes to the broth when the chicken is cooked.

3. Step 3:

   

   While the potatoes are cooking, do the frying. To do this, chop the green onions.

4. Step 4:

   

   Grate carrots on a medium or large grater. You can optionally cut it into cubes or straws.

5. Step 5:

   

   Preheat a frying pan on the stove. Pour vegetable oil into it. Lay out the chopped onion.

6. Step 6:

   

   Fry the onion in a frying pan for one minute, stirring. Then immediately add the grated carrots.

7. Step 7:

   

   Fry the green onions and carrots for two to three minutes until golden brown, stirring.

9. Step 8:

   

   At this stage, add the vermicelli to the soup pot. If you put rice or other cereals, be sure to wash it in running water.

10. Step 9:

    

    Chop fresh dill.

11. Step 10:

    

    Beat a raw chicken egg into a bowl and beat it with a fork.

12. Step 11:

    

    When the vermicelli is ready, add chopped dill to the soup. Pour in the beaten egg. You can break the egg stream in boiling water with a fork during the infusion. So the egg flakes in the soup will look more neat and beautiful.

13. Step 12:

    

    At the very end, add the roast to the soup, mix everything and turn off the stove. Let the chicken soup brew for ten minutes, half-covering the pan with a lid.

14. Step 13:

    

    Pour the finished chicken soup with egg and vermicelli into a plate and serve on the table. Bon appetit!