Chicken Soup with Egg, Potato, and Vermicelli
A tasty chicken soup with tender egg and fragrant dill! This soup with egg, potato, and vermicelli is a light, nourishing first course for a perfect lunch. A clear broth and bright, colorful vegetables are rounded out by half a hard-boiled egg, which doesn't just dress up the bowl — it sets off the flavor beautifully.
anvara
Recipe author
Chicken Soup with Egg, Potato, and Vermicelli
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 %
3 g
Fats 10 %
1 g
Carbohydrates 60 %
6 g
44 kcal
GI:
100
/
0
/
0
- Peel the potatoes, onion, and carrots. Cut the potatoes into cubes, chunks, or sticks — whatever you like best and whatever suits the size of your potatoes. Put them in a pot and add the chicken broth, which can be freshly made or frozen, as you prefer. If you're using frozen broth, there's no need to thaw it first — just drop the block right into the pot. Meanwhile, set the eggs to boil, cook them hard, then plunge them into ice water to cool and make the shells easy to peel later. Add the water to the potatoes and broth — it helps to bring it to a boil in a kettle first, so the soup comes together faster. Add the bay leaves, ground pepper, and salt, and bring to a boil. Reduce the heat to medium and cook, covered, for 10 minutes, until the potatoes are tender. Rinse the peeled onion and carrots under running water and cut them up: dice the onion small and grate the carrots on the coarse side of a grater. Add the chopped vegetables to the pot of boiling broth and potatoes and cook for 5 to 7 minutes, until the carrots are done. Stir in the thin durum-wheat vermicelli and cook another 3 to 5 minutes, until tender. Stir the soup constantly while the vermicelli cooks so it doesn't clump on the bottom of the pot. Rinse the dill under running water, pat it dry, and finely chop it. Add it to the soup, stir, and cover for 5 minutes to let it steep. While the soup finishes under the lid, peel the eggs and cut them in half. Ladle the soup into bowls, set half an egg yolk-side up in each, add a few parsley leaves, and serve right away, piping hot. If you like, you can dress it up with sour cream, plain yogurt, or mayonnaise, and serve with croutons on the side. Enjoy!
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Vermicelli - 371 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken broth - 19 kcal/100g
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