Chicken soup with processed cheese, chickpeas and vermicelli
6 servings
40 minutes
Chicken soup with melted cheese, chickpeas, and vermicelli is a warming, cozy classic of Russian cuisine. Its tender, velvety taste with a hint of nuttiness from the chickpeas and creamy softness of the cheese makes it an ideal choice for cool days. The dish's roots trace back to traditional village soups where creating a nutritious, hearty, and accessible meal was important. Melted cheese adds a special touch of creaminess while chicken broth makes it rich and aromatic. Chickpeas provide nutritional value as a source of protein and fiber, while vermicelli adds lightness. This dish is served hot, garnished with fresh herbs and complemented by slices of fresh bread. Its versatility allows it to be included in the diet for both children and adults, delighting with harmony of flavors and textures.
1
Prepare the products.
2
Pour water into a pot and bring it to a boil, add salt and bay leaf.
- Water: 3 l
- Bay leaf: 2 pieces
3
Add pepper.
- Five pepper blend: pinch
4
Separate the skin and bones and cut the meat into small pieces.
5
Put the chicken in boiling water and cook until half done.
- Chicken thighs: 6 pieces
6
Peel and wash the vegetables.
7
Then cut into cubes.
8
Remove the foam from the broth.
9
Add half a can of chickpeas along with the liquid to the broth.
- Canned chickpeas: 1 jar
10
Next, add carrots and potatoes to the broth.
- Carrot: 1 piece
- Potato: 3 pieces
11
Mix everything.
12
Add melted cheese and taste for salt.
- Processed cheese: 1 jar
13
Add 1 handful of vermicelli, cook for 5-7 minutes.
- Fresh herbs: to taste
14
Finely chop the greens and add to the prepared soup.
- Fresh herbs: to taste
15
Serve in portions, add more greens, and present at the table.
- Fresh herbs: to taste
