Calories: 43
Cooking time: 60 min
The first dish in the diet is simply necessary for a person, because it is absorbed much faster than all other processed food. Even compared to a regular side dish, soup has less low calorie content, which is beneficial for people who care about their health. And for kids, soups are simply irreplaceable. The simplest and delicious first – chicken soup with vermicelli and potatoes, the photo recipe will be presented to you today on our website. This wonderful hearty soup is prepared very quickly, so it is included not only in the home menu.
- chicken carcass – ½ part;
- carrots – 1 piece;
- onion – 1 head;
- potatoes – 3-4 tubers;
- soup vermicelli - to taste;
- salt and pepper - to taste;
- bay leaf– 1 piece;
- vegetable oil - for frying.
Recipe with photos step by step:
1. First, let's prepare the main one. The chicken carcass must be washed in running water. Cut off the wings and legs. Place them in a saucepan. Add part of the carrot, half of the onion and bay leaf. 
2. Pour the ingredients with water, bring to a boil, remove the foam, switch to low heat and cook the contents of the pan until tender. At the end of cooking, the broth must be well salted. 
3. Place the boiled chicken and vegetables onto a dish with a slotted spoon. 
4. The broth must be strained. 
5. Cut the peeled potatoes into wedges or cubes, and then add them to the broth for cooking. 
6. The potatoes are cooked for 15 minutes, but in the process the starch foam is removed. 
7. In the next step, add vermicelli to the soup. We continue to cook the first one over low heat. 
8. Add onions and carrots, chopped in advance and fried in vegetable oil, into the soup three minutes after the soup noodles. 
9. Lightly mix the contents so that the vermicelli does not stick together. 
10. Add the chicken, separated from the bone and disassembled into fibers, bring to a boil, turn off the stove - the soup is ready! 
11. Chicken soup was a great success! We put it into portioned soup bowls and serve it as a hot dish for lunch. Dietary bread and greens will be a great addition.
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 from large quantity meat. You can take a couple of wings and a leg or back, thighs, 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:
Pour chicken pieces 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 up, 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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- very filling and delicious soup. Light broth, a little chicken meat, carrots, onions, potatoes and a little vermicelli - great combination, which will appeal to almost everyone. This soup will appeal to both adults and children. Instead of vermicelli, you can use other pasta.
Ingredients
- water 2 l
- chicken fillet 500 g
- potato 250 g
- vermicelli 100 g
- onion 1 piece medium size
- carrot 100 g
- salt
- ground black pepper
- bay leaf
The quantities of ingredients are indicated for cooking in a three-liter saucepan.
Preparation
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 20 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.
Ready. Pour it into plates and sprinkle with herbs. Bon appetit! 
Soup recipes at chicken broth They are popular not only because of their rich and pleasant taste, but also because of their benefits. It is believed that chicken soup is an excellent preventative against colds and many other diseases: it is quickly absorbed by the body and improves immunity. If you supplement the broth with fresh herbs and vegetables, the benefits of the finished dish only increase!
Today we will prepare a delicious and simple chicken noodle soup without using potatoes. This broth is light, transparent and aromatic, cooks very quickly and does not require many ingredients.
Ingredients: 
- chicken soup set - 350-400 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- small vermicelli - 3-4 tbsp. spoons;
- fresh dill - a small bunch;
- peppercorns - 3-4 pcs.;
- salt - to taste;
- chili pepper - optional and to taste.
How to make chicken soup without potatoes
- Wash the soup set thoroughly and place it in a saucepan. Fill with 2 liters cold water, bring to a boil. When cooking chicken soup, we recommend draining the first broth and boiling the bird again. This method will help not only make the soup less caloric, but also get rid of various harmful substances contained in store-bought chicken meat.
- Place the peeled onion and peppercorns into the boiling liquid. Cook the broth over moderate heat for about 15-20 minutes.
- Next, add the carrots, peeled and chopped into thin slices (or chopped into small cubes).
- Spicy lovers can delight their taste buds with hot pepper, which will give ready-made dish piquancy. Also, if desired, you can diversify the standard chicken soup recipe with green beans, bell pepper, green peas or celery.
- 10-15 minutes after adding the carrots (when they become soft), add the vermicelli and continue cooking until tender. pasta(about 5 minutes). Next, add salt to the almost finished soup.
- At the end of cooking, remove the onion from the pan. Add finely chopped dill.
- Pour the finished chicken noodle soup into bowls.
A plate of hot broth is a real pleasure in the cold season. Bon appetit!
I think everyone ate this soup as a child. Besides the fact that it evokes nostalgic feelings, it is also very easy to prepare and everyone in my little family loves it. At my husband's chicken noodle soup Overall my favorite. He once admitted that one of the arguments in favor of the fact that he urgently needed to marry me was that I made this soup “as tasty as my mother.” In general, when my daughter grows up, I will also teach her how to cook this dish, just in case :)
Chicken noodle soup
Total cooking time: 1 hour 30 minutes (including preparing chicken broth)
Active cooking time – 20 minutes
Cost – $1.5 (9,300 BYR)
Calorie content per 100 g – 61 kcal
Number of servings – 8
How to cook chicken noodle soup
Ingredients:
Ingredients
Chicken – 1 pc. any part can be used. I usually take the back. But you can also take other, meatier parts.
Onion – 1 pc.
Carrots – 1 pc.
Spaghetti – 150 gr.
Vegetable oil– 3 tbsp.
Potatoes – 4 pcs.
Mayonnaise - to taste
From this amount of products you will get 2.5 liters of soup.
Preparation:
1. Boil the chicken for about an hour. Then we take it out and remove the meat from the bones (at the very end of cooking the soup we will need it again). To make the broth clear and tasty, place the pre-washed chicken in a pan with cold water and put it on the fire. As soon as it boils, reduce the heat and simmer over low heat. Any foam that floats to the surface is removed immediately. There is no need to stir during the cooking process.2. Finely chop the onion and grate the carrots. Place them in a frying pan with 3-4 spoons vegetable oil. Fry until golden brown (it takes me 10 minutes).
Fry until golden brown (it takes me 10 minutes).
3. While the onions and carrots are fried, peel and cut the potatoes into small cubes. Place it in a saucepan with boiling broth. Cook for 10 minutes. 4. Add spaghetti and pieces of chicken. Cook for 5 minutes. 5. Add fried onions and carrots. Cook for 5 minutes.
Chicken meat and noodles for soup
6. Add salt, turn off the heat and let it brew for 10 minutes.
I like chicken noodle soup"V own juice", and my husband prefers to add mayonnaise.
Bon appetit!
