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Vermicelli soup with chicken and potatoes

Vermicelli Soup with Chicken and Potatoes

A nourishing, tasty chicken noodle soup for a full lunch. One of my favorite recipes for a hot first course is chicken soup. For one thing, almost everyone eats chicken — you can even serve it to little kids — and for another, it cooks much faster than other meats. Now let me show you how to make this dish quickly: chicken soup.

ilona

Recipe author

Vermicelli soup with chicken and potatoes

Composition / ingredients

Servings:

Vermicelli (or 120)

100

Water

Carrots (or 2)

Potatoes (or 5)

Onion (or 2)

Chicken (or 700)

500

Dill

0.5

Parsley

0.5

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 22 % 2 g

Carbohydrates 44 % 4 g

47 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

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Start by making the chicken broth. Rinse the chicken thoroughly and cut it into medium pieces. Now on to the vegetables: peel the potatoes, onion, and carrots and cut them into small cubes. Put a pot of water over medium heat; once it boils, add the chicken and cook until half done, about 25–30 minutes (don't forget to skim off the foam as it forms). Next, salt the water, add the potatoes, carrots, and onion, and cook for about 5 more minutes. Now take out the cooked meat and pull it into small pieces, then return it to the broth. Stir in the vermicelli and cook until tender. After 5–7 minutes the soup is done. Ladle the chicken soup into bowls, garnish with fresh herbs, and season with pepper to taste.