It would seem, which first course is more popular than chicken noodle soup? It is difficult to imagine a hostess who at least once in her life did not serve this food to the table. But many are faced with the fact that on the second day they no longer want to eat such a soup. And all because pasta has the ability to swell after being in the broth for a long time. From this, the soup begins to look less presentable. You can, of course, cook the noodles separately and put them in the soup right before serving. But there is one secret of making flour products, thanks to which the chicken broth will look as appetizing as when it was just removed from the stove.
It is necessary
- - chicken (drumsticks, wings or breast) - 600 g;
- - vermicelli or noodles - 150 g (1/3 of the package);
- - large onions - 1 pc.;
- - carrots - 1 pc.;
- - potatoes - 5 pcs.;
- - bay leaves - 3 pcs.;
- - vegetable oil for frying;
- - salt.
Instructions
Step 1
Rinse chicken meat and place in a saucepan. Pour 3 liters of water into it and bring to a boil. Add bay leaves, salt and cook at moderate temperature for about 40 minutes.
Step 2
Peel the onions, carrots and potatoes 15 minutes before the end of the time. Cut the onion into quarters, chop the carrots into small cubes, and chop the potatoes into strips. Once the broth is ready, add the chopped potatoes to it.
Step 3
Take a frying pan and pour vegetable oil into it. When it warms up, put the onion and sauté until transparent. Add carrots, stir and fry everything together for about 7-8 minutes.
Step 4
After that, increase the temperature to the maximum, add vermicelli (noodles) to the pan with vegetables, stir and fry. As soon as it turns brownish, transfer the entire contents of the pan to the chicken stock and cook the soup until the pasta is done. Serve in portions with chopped parsley or dill.
