Chicken Vermicelli Soup
Very tasty, very light, made from simple ingredients, and perfect for the family. Chicken vermicelli soup is a great first course for all ages. It cooks up fast and the ingredients couldn't be simpler. You could make it every single day!
Cooking method
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Step 1:
How do you make chicken vermicelli soup? Gather the ingredients from the list. Use bottled or filtered water. Wash and dry the vegetables. Rinse the chicken fillet, put it in a pot of water, and cook for about 20–30 minutes. Then take the meat out, cut it into pieces, and return it to the broth.
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Step 2:
Peel the potatoes. Cut the peeled potatoes into small pieces and drop them into the pot with the meat. Cook for about 7–10 minutes.
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Step 3:
While the potatoes cook, peel the onion and carrot and rinse them. Grate the carrot on a medium grater and chop the onion with a knife.
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Step 4:
Heat a skillet until hot and pour in a little vegetable oil. Add the chopped onion and carrot to the skillet and sauté them together, stirring constantly, for about 3–4 minutes. Then stir the finished sauté into the soup.
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Step 5:
Add a little vermicelli to the soup and stir. Season with a little salt to taste. Simmer everything together for about 5 minutes, then turn off the heat. Cover the soup and let it rest for 10–15 minutes. Ladle the finished soup into bowls and serve. You can sprinkle each bowl with a little chopped fresh herbs. Enjoy!
- A hot first course belongs in anyone's daily diet. Whenever you want something light, this chicken soup comes to the rescue. Light and fresh, it's great for a low-key day, and you can even serve it to children from about 18 months. If you make the soup with other parts of the chicken, you'll want to pick the meat off the bones and strain the broth for the little ones. You'll find the ingredients in any kitchen. Instead of vermicelli, you can add rice, lentils, or pearl barley. To my mind, all the ingredients in this soup complement each other perfectly. By the way, it's best to skip the bay leaf in chicken soup, since it overpowers the natural aroma of the broth. A pinch of khmeli-suneli (a Georgian spice blend), on the other hand, goes wonderfully with it — but just a pinch.
- To keep your eyes from stinging when you cut onions, rinse the onion and the knife with cold water. And your cutting board won't soak up the oniony smell if you rub it with a piece of lemon before slicing.
- For the best flavor, use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an off, characteristic aftertaste.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vermicelli - 371 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
