Chicken Noodle Soup
4 servings
110 minutes
A simple and quick chicken noodle soup is another classic home recipe in our collection. Boil the chicken with vegetables, fry the onions and carrots, boil the potatoes and combine everything in a saucepan, seasoning with your favorite spices. The final touch is noodles, with them the soup will become even more satisfying.
1
Prepare chicken broth: pour water over the chicken and bring to a boil.
- Chicken: 500 g
- Water: 3 l
2
When the water boils, lower the heat and remove the foam.
- Water: 3 l
3
Peel the carrot and onion (do not cut them) and add to the pot with the chicken. Cook on low heat for 40-50 minutes without covering.
- Carrot: 2 pieces
- Onion: 2 pieces
4
After the broth is cooked, strain the broth and discard the carrot and onion (they have given their juices).
- Carrot: 2 pieces
- Onion: 2 pieces
5
Separate the chicken meat from the bones and cut it.
- Chicken: 500 g
6
Cut the potatoes into cubes, place them in the broth, and boil for 15 minutes from the moment it starts boiling.
- Potato: 3 pieces
7
Finely chop the onion, grate the carrot on a coarse grater, and sauté in vegetable oil over low heat.
- Onion: 2 pieces
- Carrot: 2 pieces
- Vegetable oil: 30 ml
8
Add sautéed vegetables and chicken to the soup. Bring to a boil.
- Chicken: 500 g
- Carrot: 2 pieces
- Onion: 2 pieces
9
Then add the vermicelli and cook for 5-7 minutes until the vermicelli is ready.
- Vermicelli: 60 g
10
Salt, pepper, and add spices to taste.
- Salt: to taste
- Ground black pepper: to taste
- Soup seasoning: to taste
11
Turn off the heat, add chopped greens, and let it steep covered.
- Parsley: to taste
