Composition / ingredients
Step-by-step cooking
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Let's start by cooking chicken broth. To do this, you need to thoroughly wash the chicken for soup and cut it into medium-sized pieces. Now let's move on to vegetables. Peel potatoes, onions and carrots and cut into small cubes. We put a saucepan filled with water on medium heat, when the water boils, we lower the chicken there and cook until half-cooked for 25-30 minutes (do not forget to remove the resulting foam in the process). Next, add water, dip potatoes, carrots and onions into the broth and cook for about 5 minutes more. Now we take out the finished meat and disassemble it into small pieces. We lower the meat back into the broth. We introduce vermicelli into the soup and cook it until it is cooked in it. After 5-7 minutes, the soup is completely ready. Pour the soup with chicken on plates, decorate with herbs, pepper to taste.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- 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
- 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
