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Delicious chicken soup, celery and vermicelli

Delicious Chicken Soup with Celery and Vermicelli

A light, tasty soup for a wholesome lunch. Chicken soup with vermicelli is one of our family's everyday dishes. It's hard to think of anything simpler — at least where soups are concerned. If you're not in the mood to spend ages cooking, chicken vermicelli soup is just the thing.

UO-Shu

Recipe author

Delicious chicken soup, celery and vermicelli

Composition / ingredients

Servings:

Chicken

600

Carrots

400

Celery (4 stalks)

400

Green peas (2 cans)

600

Onion

Vermicelli (egg, very thin — 1 pack)

300

Salt

Ground black pepper

Hot sauce (spicy)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 19 % 5 g

Carbohydrates 54 % 14 g

127 kcal

GI: 100 / 0 / 0

Cooking method

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There are days when you have to feed a whole crowd but have neither the time nor the desire to cook anything complicated. This chicken vermicelli soup is simple, and a huge pot of it takes very little of your time. In a large pot, cook a whole chicken until tender, then lift it out onto a separate plate. Add the julienned carrots, celery, and green peas to the broth — the peas can be canned or frozen. Add the bouillon cubes and cook until the vegetables are tender. Cut the cooked chicken into pieces and return it to the broth, along with the vermicelli, salt, and pepper. While the vermicelli cooks, thinly slice the onion into half-rings and sauté it until golden in a little vegetable oil. As soon as the vermicelli is done, stir the sautéed onion into the pot and bring it back to a boil. This soup should be eaten right away, because pasta left sitting in the liquid swells and turns soft. If you're not serving it immediately, it's best to cook the vermicelli separately, cool it in cold water, and toss it with a little vegetable oil — then add it to the bowls and pour the soup over it at serving time.