There is a huge number of options for cooking chicken soup with potatoes for every taste and preference. And to serve it better with rusks and fresh herbs.
When cooking chicken soup with potatoes, you can exclude the roasting of ingredients in it, thereby preserving the dietary properties of the dish.
From our recipes offered below, you will learn how to properly cook chicken soup with potatoes.
Recipe for chicken soup with vermicelli and potatoes
Ingredients:
- chicken meat - 650 g;
- potato tubers - 650 g;
- onion small - 2 pcs .;
- carrots - 2 pieces;
- sweet pepper - 1 piece;
- vegetable oil - 75 ml;
- small vermicelli - 150 g;
- purified water - 2.7 l;
- salt - to taste;
- peas of sweet pepper - 4-5 pcs .;
- laurel leaves - 2 pieces;
- fresh parsley and dill greens - to taste.
Preparation
Chicken meat is washed well, we determine in a saucepan, add one peeled carrot and onion, peas of sweet pepper, laurel leaves, pour with purified water and cook on low heat until the chicken is ready. Do not forget, when boiling, to remove the foam, without this action the broth will turn out cloudy.
From the finished broth we take out the carrots and onion and discard. Then we take out the chicken meat, get rid of the bones, divide it into slices and return it to the broth.
Cut the potato tubers from the peel, cut small cubes and throw them into the pan. The same actions do with the Bulgarian pepper. The remaining carrots and onions are cleaned, crushed with cubes or straws, browned in a frying pan with vegetable oil and pawned in broth.
Similarly, you can cook chicken soup with potatoes and noodles, replacing it with vermicelli. And adding together with the Bulgarian pepper shredded cabbage, we get a delicious chicken soup with potatoes and cabbage. You can also add other vegetables, pods or mushrooms to the dish, each time getting a new taste. Be creative, experiment, and the result will certainly please you. Bon Appetit!