Chicken noodle soup classic recipe. Cooking vermicelli soup with chicken broth - recipe with photo

Hearty and flavorful chicken noodle soup is a favorite first course for most children and adults. This soup has a pleasant classic taste of chicken and a very attractive appearance thanks to a clear amber broth with appetizing pieces of meat and vegetables and delicate golden vermicelli. Chicken soup is considered a dietary dish, as it contains a lot of useful substances, has a gentle effect on the intestines and is very easily digested, giving a feeling of fullness for a long time without heaviness in the stomach.

Another remarkable property of chicken soup is that, unlike borscht, rassolnik and other popular soups, it is extremely easy to prepare and even a novice cook will certainly succeed. Chicken broth cooks in half the time of beef broth, and the main ingredients for this soup require minimal pre-cooking. In addition, chicken soup requires only the simplest and most inexpensive products that can be found in every home, so it is one of the most affordable first courses for any budget.

Today I will show you how to easily and quickly prepare classic chicken noodle soup, cooked on the basis of a rich, aromatic broth and having a traditional taste that is familiar to us all from childhood. Chicken soup prepared according to this simple recipe is pleasantly warming during the cold season, charges the body with energy and nutrients and is the perfect prelude to the main course!

INGREDIENTS:

• 3 liters of water
• 500 – 600 g chicken on the bone (soup set)
• 1 large onion
• 1 large carrot
• 3 large potatoes
• 80 g vermicelli
• 3 tbsp. l. vegetable oil
• 1 tbsp. l. with a heap of salt
• 5 – 6 black peppercorns
• 2 bay leaves

COOKING METHOD:

1. In order to prepare chicken noodle soup, you first need to cook a tasty and rich broth. To do this, you need to select pieces of chicken on the bone with a sufficient amount of fat and rinse them thoroughly under running water.

I usually buy chicken backs for this purpose, which are cheap but still produce a very rich broth. Unfortunately, they contain little meat, so you can add a piece of chicken fillet to them if you wish.

2. Pour cold water into a large saucepan and place the prepared chicken in it.


3. Bring the broth to a boil over high heat and immediately remove any foam that has formed.

Important! Try not to miss the moment of boiling the broth, as this will form a high dense foam on its surface, which is very easy to completely collect with a spoon. Subsequently, intense boiling will cause the foam to fall apart into small pieces, which will spread throughout the broth and make it cloudy.

4. Reduce heat and simmer the broth at low simmer for 1 hour. Remove the chicken from the prepared broth, cool slightly and remove the meat from the bones. If desired, the broth itself can be strained through cheesecloth or a fine sieve to make it more transparent and beautiful.


5. While the chicken broth is cooking, let's prepare the vegetables for the soup. Peel the onions and cut into small cubes.


6. Peel the carrots and grate them on a coarse grater.

7. Peel the potatoes and cut into medium-sized cubes.


8. Fry onions and carrots in vegetable oil over medium heat for 8 - 10 minutes until transparent.

9. Place potatoes in hot chicken broth and cook for 15 minutes at a low boil.


10. Add roasted vegetables to the chicken soup, stir and cook for another 5 minutes.


11. Add vermicelli and cook at low boil for another 5 minutes.

Important! Be sure to choose pasta from group A made from durum wheat for soup, as they are much more healthy and are slightly softened in the soup. Pasta made from bread flour tends to swell, boil over and turn into mush, especially when the soup is stored for a long time. For chicken soup, you can use not only small vermicelli, but also other pasta of your choice - stars, noodles, broken spaghetti.

12. A minute before the soup is ready, add salt, peppercorns, bay leaf and boiled chicken.


13. Mix everything thoroughly, turn off the heat and let the soup brew under the lid for 15 minutes.


Delicious, satisfying and aromatic chicken noodle soup is ready!

Chicken soup is very easy to digest and a fairly low-calorie dish, which has virtually no contraindications and can be eaten when losing weight and on a diet. Chicken broth contains many vitamins, microelements, valuable amino acids and easily digestible iron and is especially useful for maintaining a sick and weakened body.

However, the quality and calorie content of the broth depend on the chicken that was used to prepare it, so in order to cook the most dietary, hypoallergenic and low-calorie chicken soup, you should give preference to chicken breasts, having first removed all the fat from them. If the broth is still cooked from bones or legs, it is very advisable to remove the skin from them and cut off visible areas of fat. After the broth boils, you need to drain the water along with the foam, pour cold water over the chicken again and cook the chicken soup in a healthier second broth.

In addition, to make chicken soup less high in calories, you can reduce the amount of potatoes and vermicelli in it, and also add onions and carrots at the same time as the unfried potatoes.

The easiest way to feed the whole family, young and old, is to make a big pot of chicken soup. There are more variations of chicken soups than there are stars in the sky, but there are still the most universal recipes, time-tested and approved by the satisfied faces of our children. One of these recipes is chicken soup with noodles and potatoes; a recipe with a photo will help novice housewives with minimal culinary experience cope with the task. Labor costs are small, the result is one hundred percent. The main thing is to remember what needs to be put into the pan and for how many minutes to cook. Let's look at the problem step by step.

Ingredients for 2 liters of water:

• medium chicken fillet - 1/2 pcs.
• potatoes - 3 pcs.
• carrots - 1 pc.
• vermicelli - 1/3 cup
• bay leaf - 1 pc.
• salt - 2/3 tbsp.
• sunflower oil – 30 ml

Fill the pan with 2 liters of water and put it on the fire. Wash the chicken fillet and place it in water, add bay leaf. Instead of breast, you can use any part of a chicken carcass, but fillet is its most dietary part.

Now you should wait until the broth boils and do not miss it. During the boiling process of any meat broth, foam forms on its surface, which it is advisable to remove. If the foam is not removed, the broth risks becoming cloudy. After boiling, reduce the heat on the stove to medium. Cook the chicken for about 30 minutes.

So, the chicken is cooked, and we are preparing the remaining ingredients. Peel and wash the potatoes and carrots. Cut the potatoes into small strips and add them to the broth.

Three carrots on a grater or cut into strips.

In order for the finished soup to have a beautiful color, the carrots should be fried in sunflower oil until half cooked, that is, for 5 minutes.

15 minutes after adding potatoes to the soup, add vermicelli and count another 10 minutes, after which turn off the heat.

Add salt to taste and, if desired, season the finished soup with finely chopped fresh herbs.

When serving chicken soup with noodles and potatoes, do not forget to put a piece of chicken meat in each plate. If you want the soup to look like the photo, sprinkle it with a little freshly ground pepper.

Bon appetit!

Chicken soup with noodles and potatoes, a recipe with a photo of which we offer this time, is great for lunch when you want to eat something hot, nutritious, and satisfying. It is not difficult to prepare and we will tell you how.

To make chicken broth tasty, you don't have to cook it with a lot of meat. You can take a couple of wings and a leg or back, thigh, or you can use a soup set for this purpose. Well, if you bought a whole chicken, then add everything that remains after cutting into the broth: chicken frame, neck, skin and giblets. To improve the taste and aroma at the beginning of cooking, add the onion along with the husk, celery or parsley stalks, carrot pieces or white roots to the broth. At the end of cooking, you need to strain the broth - and the base for the soup is ready. By the way, last time we suggested cooking.

Making chicken noodle and potato soup is easy. The potatoes need to be boiled well so that the soup is not “empty”, and on the contrary, the vermicelli should not be overcooked under any circumstances. Usually, vermicelli is placed in the soup a few minutes before it is ready, so that the outside has time to soften, but the inside remains dense. The onions and carrots are not heavily fried, but only sautéed in a small amount of oil. If you are preparing soup for children, then you don’t need to add onions, but it is better to add carrots without frying.

Ingredients:

• water – 2-2.5 liters;
• chicken meat with bone – approximately 500 g;
• potatoes - 3 medium tubers;
• carrots – 1 large (use half for broth);
• onion – 1 for broth + 1 for soup;
• celery stalks with herbs - several pieces (for broth);
• allspice – 5-6 peas;
• salt - to taste;
• small vermicelli - 3 tbsp. l;
• vegetable oil – 1 tbsp. l;
• any greens - a large bunch.

Preparation:

Fill the chicken pieces with cold water. Let it boil over high heat, immediately turn the flame down to low and skim off the foam with a slotted spoon. The surface of the broth must be clean. We put the onion, having previously trimmed the roots and washed thoroughly, carrot slices and greens.

After boiling again, add allspice peas and salt to taste. Cover the chicken broth with a lid and cook over low heat for 45-50 minutes. At the end of cooking, take out the meat and strain the broth through a colander. We throw away the greens and vegetables, cover the chicken meat so that it does not dry out. Place the broth on low heat and bring to a boil.

While the broth is heating, cut the potatoes into strips, carrots into sticks, and onions into small cubes.

Add potato straws to the boiling broth. Cook for about ten minutes until done.

Pour some oil into a frying pan and heat it up. Add the onion and sauté until translucent without frying. Add the carrots and simmer together with the onion over low heat for about five minutes.

Transfer the sautéed vegetables into a saucepan with broth. Let it boil, cook until the potatoes and carrots are soft.

When the vegetables are ready, pour short vermicelli into the soup (you can dry it a little in a frying pan without oil). Stir and leave the soup to simmer for a few minutes until the noodles are half cooked.

The vermicelli should soften but remain firm in the middle. Return the chicken to the broth, add fresh or frozen herbs. After boiling, turn off the soup and let it brew on a warm burner.

After 10-15 minutes, pour the chicken soup with noodles and potatoes into plates, add pieces of meat to each. Serve hot, with sour cream and fresh bread. Bon appetit!

And it turns out very tasty.

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Chicken noodle soup is very filling and tasty. Light broth, a little chicken, carrots, onions, potatoes and a little noodles - an excellent combination that will appeal to almost everyone. This soup will appeal to both adults and children. Instead of vermicelli, you can use other pasta.

The amount of ingredients is indicated for a three-liter saucepan.

First we need to cook the broth. I use chicken fillet for the broth, although, of course, broth is usually not cooked from fillet, because... it costs more, but gives less flavor and richness to the broth. However, I don’t really like too rich, fatty broth, and it’s much easier to work with fillet (you don’t have to clean it, there’s no waste left). If you want to cook a really rich chicken broth, then you should use a whole chicken or chicken; you need to cook it for 1.5-2 hours over low heat.

So, wash and cut the chicken fillet into medium-sized pieces.

Pour cold water into the pan and place the chicken in it.

Bring to a boil over high heat, then reduce the heat to almost a minimum and cook for about 30 minutes, periodically skimming off the foam.

If you want to get tasty meat, then you need to add salt as soon as it boils, and if you want to get a beautiful clear broth, then you need to add salt at the end of cooking. When the water boils, it is advisable not to cover the pan with a lid, then the broth will be transparent.

While the chicken is cooking in the pan, prepare the vegetables for the soup. There they are, waiting for me.

Three carrots on a medium grater.

Finely chop the onion and place it in a frying pan with preheated sunflower oil for frying at medium power. As you may have noticed, I usually cut the onion into quarter rings. Let's add a little salt.

After 3 minutes, add carrots to the onions, which are good for soup only when fried; simply boiled carrots are generally no good. Carrots only give off color and flavor when roasted. After another 3 minutes, remove the pan from the heat.

Cut the potatoes into wedges or cubes.

When the chicken is cooked, remove the pieces of meat from the broth. Cool them a little and cut them into medium-sized pieces.

Add potatoes to the boiling broth.

After 10 minutes, add onions, carrots and chicken.

Next, add the vermicelli and stir so that it does not stick together.

Now you should salt the soup to taste and pepper (you can add bay leaf to taste). Cook for as long as indicated on the vermicelli package minus 1 minute. We remove the pan from the stove, wait a couple of minutes and you can call your household members to the table for lunch. By the way, the vermicelli will not be left undercooked; there is no need to be afraid; it will finish cooking as it cools.

Chicken noodle soup is ready. Pour it into plates and sprinkle with herbs. Bon appetit!

Chicken noodle soup is quite simple to prepare and rightfully takes first place among budget soups. But, despite the simplicity of preparing such soups, it is necessary to take into account some nuances.

For example, when preparing chicken broth, it is more convenient to use thighs or legs so that the broth is rich and there is meat in the soup. In addition, chicken noodle soup is prepared in clear broth.

You can add a teaspoon of sugar and an ice cube to the chicken broth. This will help remove turbidity and make your broth clear.

A very flavorful soup that is easy to prepare.

Ingredients:

• Chicken drumstick - 400 g
• Vermicelli - 350 g
• Carrots - 1 pc.
• Onion - 1 piece
• Turmeric - 1 tsp
• Dill - 1 tbsp. l
• Basil to taste
• Salt to taste

Preparation:

Fill a two-liter saucepan with water and place the drumsticks. Place on the fire and bring to a boil. At the moment of boiling, remove the foam. Then boil over medium heat for 15-20 minutes. Finely chop the carrots and onions and place them in a saucepan. Then add salt, herbs and spices. Boil for 10-15 minutes and add vermicelli, stir, keep on fire for another 2-3 minutes. Pour the finished soup into bowls and serve. Bon appetit!

The soup turns out rich and slightly sour.

Ingredients:

• Chicken meat - 500 g
• Vermicelli - 150 g
• Potatoes - 1-2 pcs.
• Onion - 1 piece
• Carrots - 1 piece
• Tomato - 4-5 pcs
• Sweet pepper - 1-2 pcs
• Vegetable oil - 3 tbsp. l
• Salt to taste

Preparation:

Let the chicken meat cook. Cut the onion in half, add one half to the meat, and fry the other half with finely grated carrots. Chop the peppers, tomatoes and add them to the soup along with the roast. When the soup boils, add salt and add vermicelli to it, boil for 3-4 minutes.

A pleasant and appetizing soup, thanks to a little secret in its preparation.

Ingredients:

• Chicken wings - 500 g
• Spider web vermicelli - 300 g
• Potatoes - 4-5 pcs.
• Carrots - 1 pc.
• Onion - 1 piece
• Vegetable oil - 3 tbsp. l
• Salt to taste

Preparation:

Place a pan of water on the fire, add the wings, and bring to a boil. Add potatoes to the boiling broth. In a frying pan, fry finely chopped onions and carrots until golden brown. Add vermicelli to fry and fry for 2-3 minutes. When the wings are cooked, add the fry and cook for 3-4 minutes.

This soup is easy to prepare and has a powerful warming effect.

Ingredients:

• Vermicelli - 1 glass
• Carrots - 2 pcs.
• Onion - 1 piece
• Parsley root - 1 pc.
• Turnip - 100 g
• Radish - 70 g
• Smoked chicken drumstick - 350 g
• Cilantro - 100 g
• Hot pepper - 1 pc.
• Salt to taste

Preparation:

Cook chicken drumsticks in a saucepan for 20-30 minutes. Prepare vegetables and roots, chop finely. Fry the onion until golden brown and add vermicelli. Put the hot pepper aside, and pour the remaining chopped vegetables and roots onto the shins and cook for 8-10 minutes. Add fried vermicelli and finely chopped pepper to the soup. We wait 5-8 minutes. Chop the cilantro. Pour our soup into portions and sprinkle with cilantro.

Thanks to vegetables, chicken soup turns out very flavorful and healthy.

Ingredients:

• Chicken drumsticks - 3 pcs.
• Vermicelli - 200 g
• Vegetable mixture - 1 pack (broccoli, eggplant, leek, carrots, mushrooms, bell pepper)
• Salt, pepper to taste

Preparation:

Let the drumsticks cook. Add salt and pepper. Add vegetables to the boiling broth. Cook for 20-25 minutes. 3 minutes before readiness, add vermicelli and stir for the remaining time. Pour into portions.

A surprisingly simple way to make soup in a slow cooker.

Ingredients:

• Vermicelli - 0.5 multi-cups
• Chicken wings - 300 g
• Potatoes - 3 pcs.
• Onion - 1 piece
• Sunflower oil - 3 tbsp. l
• Carrots - 1 pc.
• Salt - 2 tsp
• Dill, parsley to taste
• Water - 2.2 l

Preparation:

Turn on the Fry mode, pour sunflower oil into the multicooker bowl, pour in the onion cut into half rings. Place wings in lightly fried onion and fry for 5 minutes on each side. Add carrots cut into rings to the wings and sauté for 3-4 minutes. Place the potatoes cut into strips. Turn off the Frying program. Pour water, salt, turn on Soup mode for 30 minutes. 5 minutes before the end of cooking, add vermicelli and herbs. And leave it in the Warm mode for 10 minutes.

This recipe is a real treasure of Bulgarian cooks.

Ingredients:

• Chicken fillet - 350 g
• Bell pepper - 400 g
• Potatoes -250 g
• Carrots - 300 g
• Onion - 100 g
• Garlic - 5 g
• Vermicelli with bran - 150 g
• Tomatoes - 300 g
• Vegetable oil - 1 tbsp. l
• Salt, spices to taste

Preparation:

Wash the chicken fillet and cut into small pieces. Fill the fillet with water, put the pan on the stove, after boiling, cook for 10 minutes, at the end of cooking, add a little salt to the broth. Peel and chop the vegetables. Cut the potatoes into cubes, chop the onion very finely, cut the pepper into strips, grate the carrots, and chop the tomatoes into small cubes. Heat a frying pan, pour a tablespoon of vegetable oil onto it, fry the onion until golden brown. Add the pepper, reduce the heat and simmer under the lid for 5-7 minutes, then add carrots, tomatoes, chopped garlic, salt and spices, simmer everything under the lid for 10 minutes, stirring the vegetables occasionally. When the chicken fillet is ready, add potatoes to it and cook everything together for 7-10 minutes. Then add the roast to the soup and cook for another 5 minutes. At the end of cooking, add the vermicelli, turn off the heat and let it brew for 10-15 minutes.

An unusually aromatic rich soup.

Ingredients:

• Chicken breast - 450 g
• Onions - 2 pcs.
• Garlic - 2 pcs.
• Vermicelli - 150 g
• Tomato paste - 2 tbsp. l
• Olive oil - 3 tbsp. l
• Hot pepper paste - 1 tsp
• Salt to taste

Preparation:

We wash the chicken breast, fill it with water, put the pan on the stove, and after boiling, cook for 10 minutes. Strain the broth and finely chop the breast. Peel and cut the onion into medium-sized cubes. Take a pan, pour a tablespoon of vegetable oil on it, fry the onion. Add tomato paste and garlic, fry for 1-2 minutes. Add 1 tsp. pepper paste, add vermicelli. After this, pour in the broth, bring to a boil, and add the breast. Boil for a couple of minutes and our soup is ready. Bon appetit.

Incredibly easy to prepare, but very tasty soup

Ingredients:

• Chicken drumstick - 3 pcs
• Potatoes - 4 pcs.
• Onion - 1 piece
• Eggs - 2 pcs
• Bell pepper - 2 pcs.
• Carrots - 1 pc.
• Noodles - 200 g
• Salt to taste

Preparation:

Finely chop the onion, potatoes and bell pepper, grate the carrots. Place vegetables, chicken drumsticks and salt in the multicooker bowl. Fill with water to the 2.5 liter mark and turn on the Soup mode for 1 hour. 5 minutes before readiness, beat the eggs into the soup and add the noodles. After finishing cooking, let it brew for 10 minutes and pour into plates.

An amazing soup for your everyday diet.

Ingredients:

• Vermicelli - 150 g
• Chicken leg - 300 g
• Potatoes - 3 pcs.
• Onion - 1 piece
• Carrots - 1 pc.
• Sunflower oil - 3 tbsp. l
• Bay leaf
• Salt, pepper to taste

Preparation:

Let the chicken meat boil. Pour sunflower oil into a frying pan, add finely chopped onion, and fry the carrots until golden brown. Add chopped potatoes, fry for 1 minute. Strain the broth, add the fried vegetables, and bring to a boil. Salt and pepper to taste. Add 1 tsp. sugar and 1 ice cube (for broth transparency). Add vermicelli and add bay leaf, boil for 2-3 minutes. Then turn off the heat, take out the bay leaf and add the chicken meat. Let it sit for 5-10 minutes. Bon appetit!

This soup will not only delight everyone at your table, but will also surprise you with its exquisite taste.

Ingredients:

• Vermicelli - 250 g
• Broth - 1.5 l
• Potatoes - 1 pc.
• Onion - 1 piece
• Garlic - 1 clove
• Carrots - 1 pc.
• Tomato - 2 tbsp. l
• Cilantro - 100 g
• Salt - 2 tsp
• Butter - 50 g
• Black pepper - 1 tsp

Preparation:

Cut the potatoes into cubes. Finely chop the onion, garlic and cilantro. Three carrots and tomatoes on a grater. We begin to fry the onions in butter. Add carrots, garlic and vermicelli to the onions. Salt, pepper and simmer for 5 minutes. We put the broth to boil, put the potatoes in it and cook until tender. Pour fried vegetables and vermicelli into the broth. Add cilantro and cook for 5 minutes. Serve with crispy croutons. Bon appetit!

Truly delicious, aromatic and filling. Like in grandma's village.

Ingredients:

• Chicken meat -500 g
• Carrots - 300 g
• Onion - 100 g
• Flour - 2-3 tbsp. l
• Eggs - 1 piece
• Vegetable oil - 1 tbsp. l
• Salt, spices to taste
• Fresh herbs

Preparation:

In a two-liter saucepan, take water and add chicken. Place on the fire and bring to a boil. At the moment of boiling, remove the foam. Then boil for 20 minutes, finely chop the carrots and onions and place in a saucepan. Pour flour into a plate, beat in an egg, add salt, pour boiling water and mix. Roll out the finished dough very thinly on the table and leave to dry for 10 minutes.

For noodles, yeast-free dough is used so that they are elastic and do not become soggy when cooked.

Meanwhile, chop the greens. Cut the dried dough into strips 4 mm thick and add to the soup with herbs. Boil for 4 minutes. Pour the finished soup into bowls and serve. Bon appetit!

This soup is considered not only tasty, but also healthy.

Ingredients:

• Chicken meat - 400 g
• Potatoes - 3-4 pcs.
• Tomato - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 piece
• Flour - 170 g
• Eggs - 1 piece
• Peppercorns
• Salt to taste

Preparation:

Pour cold water over the chicken and cook until done. Chop all the vegetables except the tomatoes, add them to the prepared broth and cook for another 10-15 minutes. Take a deep plate, put an egg in it, mix the flour well. Then roll out the dough and leave to dry for 7-8 minutes. Then thinly slice the dough and add it to the soup, boil for 2-3 minutes. Cut the tomatoes into cubes and add them to the finished soup in portions. Bon appetit.

Perhaps the most amazing recipe and it’s worth cooking at least once in your life to experience the amazing world of Tatar cuisine.

Ingredients:

• Yogurt - 300 ml
• Chicken broth - 500 ml
• Vermicelli - 150 g
• Chicken breast - 300 g
• Flour - 2 tbsp. l
• Vegetable oil - 4 tbsp. l
• Egg - 1 piece
• Salt to taste
• Greenery

Preparation:

Pour two glasses of water into the pan, add salt and place on the stove. Take a deep plate, pour out the yogurt, beat in the egg, add vegetable oil, salt and mix well. Add broth and vermicelli to boiling water. Reduce the heat and wait until the noodles are cooked. Add flour to the yogurt and mix again. Add chicken to the cooked noodles and cook for 10 minutes. When the soup boils again, add the yogurt mixture with the hot broth and bring to a boil. Pour into portions and sprinkle with parsley.

This very aromatic soup will suit true connoisseurs of Spanish cuisine.

Ingredients:

• Vermicelli - 200 g
• Chicken fillet - 400 g
• Carrots - 1 pc.
• Onion - 1 piece
• Garlic - 5 cloves
• Hot pepper - 1 piece
• Olive oil - 3 tbsp. l
• Ground black pepper, paprika

Preparation:

Fill a pan with water and put it on fire. While the water is boiling, cut the fillet into small slices and fry in a frying pan in olive oil. Finely chop the onion. As soon as the fillet is slightly fried, add the onion and fry over low heat. Chop the carrots and add them to the fillet with onions. When the vegetables are fried, add finely chopped garlic, hot pepper and pour the fry into boiling water. Add salt, pepper, seasonings and vermicelli, cook for 5 minutes. Pour into plates.