Chicken fillet soup with potatoes and vermicelli

Step-by-step cooking

1. Step 1:

   

   How to cook chicken fillet soup with potatoes and vermicelli? Prepare the products. Pre-defrost the meat for the soup by transferring it from the freezer to the bottom shelf of the refrigerator. A more healthy and delicious soup will turn out from a chilled fillet. In general, it can be cooked from any parts of chicken, but from white meat it will be the most dietary.

2. Step 2:

   

   Wash the fillets with water, then dry them with a paper towel. Cut it into portions. This way you will significantly reduce the cooking time of the soup than if you cooked the fillet in a whole piece.

3. Step 3:

   

   Put the meat in a suitable bowl and pour clean cold water. Put it to cook on a high heat. When the water boils, turn off the heat and drain the water. Fill the meat with water again and bring it to a boil again. In this way, you will rid the soup of possible harmful substances contained in the chicken.

4. Step 4:

   

   Remove a small amount of foam that will appear on top. Add salt and any spices to taste (I have peppercorns). Turn down the heat to a minimum and leave the broth to cook for 15 minutes. To make the broth transparent, do not allow strong boiling, let it just bubble a little.

5. Step 5:

   

   While the broth is cooking, prepare the vegetables. Wash them well and clean them. Cut the carrots into small cubes (alternatively, rings or stars).

7. Step 6:

   

   Cut the potatoes into larger cubes (or cubes).

8. Step 7:

   

   Wash the greens, dry them and chop them finely. Take the greens to taste, I have parsley.

9. Step 8:

   

   After the prescribed time, throw the prepared vegetables into the broth. I throw the onion whole, peeled from the husk. But you can cut it into cubes and also throw it into the soup.

10. Step 9:

    

    Boil the soup until the vegetables are ready, about 15 minutes. Check the potatoes — they should break easily when pressed with a spoon. Throw in the vermicelli and herbs, mix. Cook for about 3-5 more minutes (depending on the type of vermicelli). Then turn off the heating, cover the pan with a lid and leave the soup to stand for 15 minutes so that the vermicelli is finally cooked.

11. Step 10:

    

    Serve the soup to the table. You can add more fresh herbs to it. Bon appetit!