Diet chicken soup with noodles
8 servings
60 minutes
Diet chicken soup with vermicelli is a light and nutritious dish from American culinary traditions that emphasizes simplicity and healthy eating. Tender chicken fillet cooked in aromatic broth with bay leaf and allspice provides a rich flavor. Light vegetables like potatoes, onions, and carrots make the soup hearty yet not heavy. The addition of fine durum wheat vermicelli gives a pleasant texture. Garlic and fresh herbs add a spicy note, filling each spoonful with the aroma of home comfort. This soup is perfect for a diet, easily digestible, and warms on cool days.
1
Boil chicken fillet in 3 liters of water: rinse the fillet, cut it into two pieces, heat the water to 75°, immerse the fillet in the water, remove the foam as soon as it boils, add salt, optionally add a couple of bay leaves and some whole peppercorns, and boil for 20 minutes.
- Chicken fillet: 500 g
- Salt: to taste
- Water: 3 l
2
When the chicken is cooked, break it into small pieces, strain the broth, and return the chicken to the pot if more water is needed, then place the pot on the fire.
- Chicken fillet: 500 g
3
Cut the potatoes into cubes, place them in a pot, bring to a boil, and cook for 10 minutes after boiling.
- Potato: 5 piece
4
Finely chop the onion, grate the carrot on a coarse grater, sauté together in a non-stick pan without oil until the onion is translucent and the carrot is soft, then add to the soup.
- Onion: 2 pieces
- Carrot: 2 pieces
5
Then add the vermicelli (made from durum wheat!), season the soup with salt and pepper to taste, and cook until the pasta is ready (5 minutes).
- Vermicelli: 200 g
- Salt: to taste
- Ground black pepper: to taste
6
Add finely chopped greens, squeeze in garlic, mix well, remove from heat and let it steep covered.
- Dill: 0.5 bunch
- Green onions: 0.5 bunch
- Garlic: 2 cloves