Soup based on chicken with the addition of vermicelli - a classic dish for bad weather, which, among other things, endowed with the ability to fight the common cold, and what can be more relevant in the cold? If you decide to implement several original recipes for chicken soups , then try our recipes in a multivariate.
Chicken soup with mushrooms and vermicelli
Ingredients:
- chicken fillet - 540 g;
- sesame oil - 10 ml;
- onion - 45 g;
- champignons - 90 g;
- soy sauce - 35 ml;
- cane sugar - 5 g;
- sauce shirucha - 30 ml;
- carrots - 70 g;
- chicken broth - 1,1 l;
- water 380 ml;
- paste miso - 1/2 st .;
- noodles - 160 g;
- young cabbage - 45 g;
- a handful of spinach.
Preparation
Before you can cook chicken soup with vermicelli, the chicken should be roasted, after which you can take on the basis of soup. To prepare the latter, heat the oil in a bowl and use it to pass the onion with mushrooms. When the roast starts to brown, mix it with carrots, and after a minute fill it with a mixture of water, broth and miso. Add the soy sauce and sugar to the soup, and then send the finely chopped leaves of the young cabbage. Switch to "Quenching" and set the time - 15 minutes. After five minutes, add the noodles to the soup, and before the signal of the end of cooking - a handful of fresh spinach. During serving, put on top of the ready soup c vermicelli cooked in a multivarque, put pieces of chicken.
Recipe for chicken soup with vermicelli and potatoes
Ingredients:
- onion - 45 g;
- garlic teeth - 2 pieces;
- olive oil - 10 ml;
- chicken - 490 g;
- chicken broth - 1,7 l;
- carrots - 125 g;
- inflorescence of broccoli - 90 g;
- potato - 280 g;
- a handful of spinach.
Preparation
After turning the multivarker into the "Baking" mode, heat a little oil in the bowl and use it to pass the semicircles of the onion. When the onion is barely bruised, add garlic cloves and chicken pieces to it, and as soon as the bird grasps, pour broth into the broil and put pieces of potatoes and carrots. Set the timer for 15 minutes and wait for the vegetables to soften. Season the soup and put broccoli into it.
Chicken soup with egg and vermicelli
Ingredients:
- chicken broth - 1.4 l;
- noodles - 1 item;
- eggs - 3 pieces;
- lemon juice - 55 ml;
- boiled chicken fillet - 280 g.
Preparation
Wait for the broth to boil in the bowl and put the noodles in it. Whisk the eggs with lemon juice and gradually, constantly whipping, pour hot chicken broth to the mixture. Pour the eggs into the bowl, add the chicken, and simmer the soup, stirring until it thickens.