Sometimes you want to cook something light, low-calorie, but tasty at the same time. We bring to your attention chicken soup with vermicelli, which is a classic of all soups. He adores both adults and children, because he is deliciously fragrant, light, but at the same time quite nutritious and satisfying. Let's look at some interesting recipes for this wonderful soup.
Recipe for chicken soup with vermicelli
Ingredients:
- chicken - 1 piece;
- potatoes - 500 g;
- vermicelli - 200 g;
- carrots - 1 piece;
- salt, pepper - to taste;
- bay leaves - 2 pcs .;
- onions - 1 pc .;
- greens - if desired.
Preparation
So, to make a delicious soup of chicken with vermicelli, the bird is thoroughly washed, put in a saucepan, pour salted water and boil until the meat is ready, periodically removing the scum. This time, we prepare the rest of the products: we take the bulb, clean it and finely shred it. Then take the carrots, clean and cut with straw, or three on a large grater. After that, make a dressing for soup, passaging the vegetables in a heated frying pan with vegetable oil. Now turn the potato: we clean it, cut it into cubes, spread it into chicken broth and boil it for 10 minutes. After add the onion soup in the soup and let it paw for another 10 minutes. At the very end we throw the vermicelli, bay leaf, spices and greens. All mixed, turn off the gas and give a transparent chicken soup with vermicelli a little bit.
Chicken soup with vermicelli
Ingredients:
- chicken fillet - 300 g;
- potatoes - 3 pcs .;
- vermicelli noodles - 50 g;
- chicken egg - 1 piece;
- carrots - 1 piece;
- onions - 1 pc .;
- salt, pepper, seasoning - to taste;
- greens of dill - if desired.
Preparation
We pour the water in a saucepan, put it on an average fire and wait for the liquid to boil. After that, we put the chicken fillet there and cook it ready, periodically taking off the foam. Then carefully take out the chicken meat, cool and disassemble the fibers. Onions are peeled and peeled into cubes. Carrots are cleaned from the peel, washed and cut into thin strips. We peel the potatoes, crush them with medium-sized slices and throw them into the pot with broth. We give the mass to boil, we make smaller fire and cook for 10 minutes. At the end of the time, throw the onions and carrots into the pan and close the lid. Dill is crushed. Chicken egg whisk in a separate bowl, salt and, when the potatoes are almost ready, throw in the soup vermicelli and pour a thin trickle the beaten egg, continuously stirring with a fork. At the very end, add crushed dill, bring to a boil and turn off. We pour out the ready soup on plates and invite everyone to have dinner!
Light chicken soup with vermicelli in a multivark
Ingredients:
- chicken breast - 1 pc .;
- vegetable oil - 1 tbsp. a spoon;
- water - 2 l;
- carrots - 1 piece;
- leek - 30 g;
- vermicelli 50 g;
- potatoes - 1 pc .;
- salt, seasoning - to taste.
Preparation
Carrots and onions are cleaned, mine and dried. Onion grind into cubes, and grate the carrots on a grater with large holes. Chicken breast cut into small pieces. Now pour the vegetable oil into the cup of the multivark, shift all the prepared ingredients and turn on the "Baking" mode for about 3 minutes. This time, we clean potatoes, cut straws and put them in a bowl. Fill all 2 liters of water, put salt, season with spices and mix. We set the mode "Quenching" for about 1 hour. 10 minutes before the readiness, throw a handful of vermicelli into the soup and cook the dish. A wonderful light chicken soup ready!