Chicken Noodle Soup

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• Time for preparing

  Contents

  • • 0.0.1 2h 20min
    • 0.0.2 Simple dish
    • 0.0.3 64.03kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  2h 20min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  64.03kcal

• Rating

• Recipe

There are a couple of tricks in this recipe. First, the chicken is here prepared on the second broth, it has less cholesterol, antibiotics and harmful substances. Secondly, the noodles are fried before cooking oil, which makes the soup taste and aroma.

Let’s get started!

Ingredients

0/11 ingredients

• Soup chicken set-600 gr.
• 1 carrot
• Onion-1 pc.
• Salt to taste
• Bay leaf – 1 pc.
• 5 peas pepper
• Vermicelli 100 g
• Vegetable oil-3 tbsp
• Water-2.5 l.
• 3 potatoes
• Parsnip root-30 gr.

2ч 20мин2ч 20мин 64.03

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Steps

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1. Rinse the chicken set, put in a pan and pour cold water. Bringing it to a boil and raising foam over high heat, the first drain the broth. Rinse the chicken and pan repeatedly.
2. Pour 2.5 liters of cold water. Bring it as quickly as possible to boiling. Remove foam, reduce fire. Boil for an hour and a half. Boiling should be a little noticeable. In the middle of cooking, salt the broth, put bay leaf, parsnip root and pepper into it peas.
3. Take out the chicken. Separate meat from bones. Strain the broth. Return the meat to the broth.

   

4. Put the chopped potatoes into the broth. Cook 20 minutes.
5. Cut the onion into a small dice. Rub carrots through the middle grater.
6. Fry the carrots with onions in a preheated pan in vegetable oil until a slight blush appears.
7. Pour vermicelli to the vegetables.
8. Fry, constantly stirring, until caramel color on vermicelli.
9. She must first turn white, and then gilded. Fire must to be small.
10. Put vegetables with vermicelli in soup and cook until tender vermicelli.
11. Serve with chopped herbs.