Each housewife has her own recipe for cooking chicken soup with vermicelli. But always want to diversify the usual diet. We hope that our proposed recipes will help you with this.
Recipe for chicken soup with vermicelli, potatoes and egg
Ingredients:
- chicken meat - 550 g;
- potato tubers - 550 g;
- onions - 2 pcs .;
- carrots - 2 pieces;
- egg - 1 piece;
- vegetable oil - 75 ml;
- vermicelli 150 g;
- water filtered - 2.5 liters;
- salt - to taste;
- peas of sweet pepper - 4 pcs .;
- laurel leaves - 2 pieces;
- fresh greens - to taste.
Preparation
We wash the chicken meat thoroughly, we place it in a pot of filtered water, add one peeled carrot and onion, sweet-pepper peas, laurel leaves and cook until the meat is ready, reducing the fire to a minimum after boiling. At the beginning of the boil, do not forget to remove the foam.
When the chicken is ready, we take it out on a plate, get rid of the bones if necessary, divide it into pieces and return it to the pan. Carrots and bulbs are taken from the broth and discarded.
We peel the potato tubers from the peel, cut them in small cubes and throw them into the pan. The remaining carrots and bulbs are also cleaned, crushed in cubes, we pass in a skillet with vegetable oil and put into broth. Season the soup with salt and let stand on low heat until the potatoes are soft. At the end of cooking, we throw the vermicelli and pour the egg loose with a fork with a thin trickle, constantly stirring. Also pour the chopped fresh fennel and parsley and cook for another two minutes. After the preparation is finished let the soup brew for five minutes, and we serve it hot.
Chicken soup with vermicelli and mushrooms
Ingredients:
- chicken breast - 520 g;
- potato tubers - 400 g;
- onions - 1-2 pcs .;
- small carrots - 2 pieces;
- mushrooms - 300 g;
- vegetable oil - 75 ml;
- vermicelli 120 g;
- purified water - 2.7 l;
- salt - to taste;
- peas of sweet pepper - 4 pcs .;
- laurel leaves - 2 pieces;
- fresh greens - to taste.
Preparation
Chicken breast is washed, thrown into a pot of purified water and kept on low heat until ready, periodically removing the foam to get the most transparent broth.
Ready meat is taken out on a plate, dismantled into pieces and returned to the pan.
We peel the potatoes, cut them into small cubes and put them in a saucepan.
Broth season with salt, throw peas of sweet pepper and laurel leaves. Also shift the contents of the frying pan into it and let it sit on a low heat until the potatoes are soft. At the end of cooking we throw the vermicelli and chopped fresh greens of dill and parsley, and cook for another two minutes.
Finished aromatic soup can be kept under the lid for three more minutes and served to the table.