Kitchen appliances and utensils: stove, pan, frying pan, cutting board, knife, tablespoon, grater, colander, gauze.
Ingredients
| Product | amount |
| Hen | 500-700 g |
| Onion | 2 pcs. |
| Carrot | 3 pcs. |
| Potatoes | 3-4 pcs. |
| Vermicelli | 70 g |
| Vegetable oil | 2 tbsp. l |
| Greenery | taste |
| Salt | taste |
Important!To choose the right chicken and not fall for the tricks of the sellers, remember that poultry should have the smell of burnt skin, be light yellow in color, with dark, dense meat in structure without blood smudges.
Step cooking
Ingredient preparation
- Any parts of the chicken (preferably with bones for the brew) weighing 500-700 g are washed under running water and dried.
- We clean from inedible elements (husk, peel, etc.) 2 onions, 3 carrots and 3-4 potatoes, rinse and cut: 1 chop the onion into small cubes, rub the carrots on a coarse grater or cut into strips or slices, cut into convenient portions. in pieces; 1 onion and 1 carrot leave intact. We take any greens: dill, parsley, cilantro, basil, onion feathers - and finely chop them with a knife.
- Pour into the pan 2 tbsp. l vegetable oil, warm it well until bubbles appear and send chopped onion there. Fry it until golden, and then add the grated carrots. We wait until it goes limp, and turn off the pan. The lighter is ready.
Soup
- We washed the chicken, 1 whole onion and 1 whole carrot in a pan, which we fill with water to the top.
- We put it on the fire, bring to a boil and cook for 50 minutes, periodically removing the foam, so that the broth comes out golden and transparent.
- When the broth is ready, we take out all the ingredients from it. Vegetables can be thrown away - they have already given away all the nutrients and flavors. Let the chicken cool, remove the skin from it and select the meat, which then goes to the soup. If the broth turns cloudy, filter it through a colander and several layers of washed gauze so as not to add odors. The strained broth will be clean and is now fully suitable for cooking soup.
- We put the broth on the stove, and when it boils, add the prepared roasting and potatoes to it.
- After 10 minutes, we send the chicken to the pan, add the pasta, herbs and salt the soup to taste. It is best to take cobweb pasta because of the speed of their preparation and the ease and invisibility in the soup.
- Cook until potatoes are cooked (5-10 minutes). At the end of cooking, you can add ground black pepper, granulated garlic, marjoram, basil and other spices to your soup to your taste. In this case, the soup will need to boil for about 5 minutes under the lid.
- Pour the finished chicken soup into plates, serve with fresh bread, garlic pampushkas or crackers, additionally decorate with fresh herbs.
Video recipe
To better remember the process of preparing a delicious and fragrant chicken soup, refer to the video recipe of this dish. It will focus on how to process meat and vegetables, how to cook and how long such a soup is cooked.
So, now you know how to cook an excellent light chicken soup with potatoes and pasta without much work and extensive knowledge of cooking. It will help support the strength of a sick person, will not contain high-calorie ingredients and will simply delight you with the taste and aroma of a chicken.What soups do you often cook? Do you have a favorite chicken recipe? Tell about it in the comments and write if you have additions to this version. Enjoy your meal and good luck in the kitchen!
Other Soup Recipes
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