Tasty, beautiful and affordable - the recipe for chicken soup meets these requirements. To make a light chicken soup, you will need food that is always in the refrigerator.
It is necessary
-
- water - 2, 5 l
- chicken - 400 g
- onions - 2 pcs.
- potatoes - 3 pieces
- carrots - 1 pc
- straw vermicelli - 100 g
- vegetable oil
- greens
- salt.
Instructions
Step 1
Take a chicken (breast, back or wings), wash and peel off the skin. You can leave the meat with the skin, but then the broth will be fatter. Peel the onion. Place the onion and chicken in a saucepan and cover 3/4 of the pot with water. After boiling, remove the foam. Season with salt to taste and cook for 40-50 minutes over medium heat.
Step 2
While the chicken is cooking, peel and cut the potatoes into cubes or strips. Remove the chicken from the finished broth and disassemble it into small pieces, removing the bones. The cooked onion head can already be pulled out and thrown away. Put the meat back into the soup along with the potatoes. They will be ready in another 15-20 minutes.
Step 3
Peel and finely chop the carrots and onions (new, not the chicken broth). Carrots can be grated on a coarse grater. Saute this fry in a skillet with vegetable oil. Literally after 2-3 minutes, when the onion turns golden, add the frying to the chicken soup.
At the same stage, throw a handful of fine vermicelli into the boiling broth and leave for another 10 minutes over low heat under a covered lid. 5 minutes before cooking, you can add black pepper or other spices to taste. Remove the ready-made chicken soup from the stove and leave to simmer for 10-15 minutes under the lid - so the taste of the dish will become deeper and richer.
