Homemade chicken soup with noodles and celery

4 servings

90 minutes

Homemade chicken soup with vermicelli and celery is a cozy and warming dish that has been part of European culinary tradition for centuries. Its soft, rich broth flavor with tender pieces of chicken and light vermicelli texture makes it an ideal choice for a comforting lunch. The slight sweetness of carrots and the spiciness of celery enhance the taste, while bay leaf and black pepper add a hint of spice. This soup not only delights the palate but also serves as an excellent option for boosting immunity due to its healthy ingredients. It is served hot with aromatic herbs and is especially good in cold weather when warmth and comfort are desired.

Energy value per serving

• Calories: 329.6
• Proteins: 25.2g
• Fats: 13.3g
• Carbohydrates: 27.7g

Ingredients

• Water: 2 l
• Chicken thighs: 500 g
• Vermicelli: 120 g
• Onion: 1 pc
• Carrot: 100 g
• Celery stalk: 50 g
• Bay leaf: 5 g
• Ground black pepper: 5 g
• Salt: 5 g

Cooking steps

1. First, we need to boil the broth.

2. Pour cold water into a pot and add the chicken. Bring to a boil over high heat, then reduce the heat to almost minimum and simmer for about 30 minutes, occasionally skimming off the foam.

   Required ingredients:

   • Water: 2 l
   • Chicken thighs: 500 g

3. Fry for soup. Grate the carrot on a medium grater. Cut the celery into small cubes. Finely chop the onion (into cubes) and send it to the frying pan to fry. Add a little salt. After about 3 minutes, add the celery, fry a little, and then add the grated carrot.

   Required ingredients:

   • Carrot: 100 g
   • Celery stalk: 50 g
   • Onion: 1 piece

4. When the onion turns golden, remove the pan from the heat! If the onion or carrot starts to burn, you can add a little more sunflower oil.

   Required ingredients:

   • Onion: 1 piece

5. When the chicken is cooked, we take the pieces of meat out of the broth. We cool them slightly and cut them into medium-sized pieces. We add our sautéed vegetables and chicken to the boiling broth. Next, we add the vermicelli and stir to prevent it from sticking together. Now we can salt and pepper the soup to taste. Cook for as long as indicated on the vermicelli package (about 5 minutes).

   Required ingredients:

   • Chicken thighs: 500 g
   • Carrot: 100 g
   • Celery stalk: 50 g
   • Onion: 1 piece
   • Vermicelli: 120 g
   • Ground black pepper: 5 g
   • Salt: 5 g

6. Chicken noodle soup is ready) Serve with chopped greens.

   Required ingredients:

   • Bay leaf: 5 g