Chicken Vermicelli Soup

Cooking method

1. Step 1:

   

   How do you make chicken vermicelli soup? Gather everything in the recipe. You can use a whole chicken or just parts—breasts, legs, thighs, wings, and so on. I prefer to make broth from a stewing hen or rooster.

2. Step 2:

   

   Gut the chicken, remove any feathers, and singe it, then wash the carcass well. Peel and rinse the onion and carrot. Put the chicken and vegetables in a pot, cover with water, and set it on the stove. Over high heat, bring it to a boil, skim off the foam, lower the heat to moderate, and cook the broth with the lid ajar until the chicken is done. The cooking time depends on which parts you use.

3. Step 3:

   

   Take the chicken out of the broth. Remove the onion and carrot too. You can use the broth as is, or add some fresh vegetables for color and flavor.

4. Step 4:

   

   I usually add a small carrot, cut into thin rounds, half-moons, or sticks. For flavor, you can also finely mince a quarter of a small onion.

5. Step 5:

   

   Add the vegetables to the boiling broth and keep it at a moderate simmer for about five minutes.

6. Step 6:

   

   Add the vermicelli and salt to taste. Leave it until everything is cooked through. My vermicelli is fine, so I add it, immediately turn off the heat, and leave it on the hot stove, covered, for 5–10 minutes—that's enough for the pasta to cook fully.

7. Step 7:

   

   At the end, add the chopped herbs and ground pepper to taste.

8. Step 8:

   

   Pick the slightly cooled chicken off the bones.

9. Step 9:

   

   Add pieces of chicken to everyone's bowl of broth.

10. Step 10:

    

    You can also serve the soup with a boiled egg (half an egg per bowl) for a more filling first course.