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Chicken fillet soup with potatoes and noodles

Chicken breast soup with potatoes and vermicelli

Light, wholesome, diet-friendly, and great for the whole family! Chicken breast soup with potatoes and vermicelli is a simple but very tasty dish that kids and grown-ups both love. It's easy enough for a beginner, and since it's low in calories, it suits a light diet.

katushafin

Recipe author

Chicken fillet soup with potatoes and noodles

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Composition / ingredients

Servings:

Chicken breast

250

Potatoes

Onion

Carrots

Vermicelli

0.5

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 12 g

Fats 4 % 1 g

Carbohydrates 50 % 13 g

107 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken breast soup with potatoes and vermicelli? Gather your ingredients. Thaw the meat ahead of time by moving it from the freezer to the bottom shelf of the fridge — a chilled fillet makes for a healthier, tastier soup. You can really make it from any part of the chicken, but white meat makes it the most diet-friendly.
Step 2:

Rinse the fillet, pat it dry with a paper towel, and cut it into bite-sized pieces. This cuts down the cooking time considerably compared with cooking the fillet whole.
Step 3:

Put the meat in a suitable pot and cover it with clean cold water. Set it over high heat. When the water boils, turn off the heat and drain it. Cover the meat with fresh water and bring it back to a boil. This rids the soup of any unwanted substances in the chicken.
Step 4:

Skim off the bit of foam that rises to the top. Add salt and any spices to taste (I use peppercorns). Turn the heat to its lowest and let the broth cook for 15 minutes. For a clear broth, don't let it boil hard — keep it at a gentle bubble.
Step 5:

While the broth cooks, prep the vegetables. Wash and peel them. Cut the carrot into small cubes (or rounds or stars).
Step 6:

Cut the potato into larger cubes (or batons).
Step 7:

Wash, dry, and finely chop the herbs. Use whatever herbs you like — I use parsley.
Step 8:

Once the time is up, drop the prepared vegetables into the broth. I add the onion whole, just peeled, but you can cube it and add it that way too.
Step 9:

Cook the soup until the vegetables are done, about 15 minutes. Check the potato — it should break apart easily under a spoon. Add the vermicelli and herbs and stir. Cook for another 3-5 minutes (depending on the vermicelli). Then turn off the heat, cover the pot, and let the soup sit for 15 minutes so the vermicelli finishes cooking.
Step 10:

Serve the soup, adding more fresh herbs if you like. Enjoy!

Important! Whether or not the recipe specifies how much water to use, it's best to go by your own preference (thick soup versus brothy), the size of your pot, and the ingredients you've chosen. Keep in mind that the author's idea of how much meat, potato, grain, and so on belongs in the soup may differ from yours. In practice, if it's your first time, don't cook a whole pot at once. Make a taster batch for one or two people: scale all the ingredients down to 1-2 servings and figure the water at roughly one cup per serving for a very thick soup, up to 1.5-2 cups for a thinner one. Remember that some liquid boils off as it cooks. Once you've tasted that small batch, you can adjust both the amount of liquid and the proportions to your taste. After that — like most experienced cooks — you'll be able to add water and ingredients by eye.
For how to cook pasta properly, how to cook it al dente, how to choose a quality product to avoid disappointment, and much more, see the article "Pasta — the fine points of choosing and the secrets of cooking it."
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.