Chicken soup with vermicelli - delicious and hearty lunch

The chicken is good because it is always possible to quickly cook a delicious soup from it. Of course, it is best to take poultry for making chicken broth , since it is much tastier and more aromatic. This broth is cooked for a long time, up to 3 hours, the exact cooking time depends on the size of the carcass and the age of the bird. When choosing a chicken pay special attention to how it looks. A healthy bird has a very delicate and thin skin, the meat is white or light pink in color and the legs have small scales. Ready broth can be used to make any soup, which in the cooking there is a great variety. The most famous and common is, of course, chicken soup with vermicelli. To soup turned out tastier than doubly, use homemade noodles, which you cook yourself.

Chicken soup is not only a delicious dish, but also very useful. It is easily digestible and helps the body to fight viruses. I propose three unpretentious recipes for fragrant soups.

Chicken soup with homemade vermicelli

To make soup, we need: one medium chicken, two large carrots, four celery stalks, two jars of green peas, a onion head, a thin vermicelli, three chicken broth cubes, hot sauce, pepper and salt.

Preparation: take the largest pot, put our chicken into it, fill it with water and cook. We put the prepared bird on a large plate.
We do not remove the saucepan with broth from the plate, add cut carrots and celery and spread green peas. Canned peas can be replaced frozen. We throw the cubes into the broth and cook until the softness of the vegetables.
We chop the prepared chicken and put it back into the pot, throw the vermicelli there, add pepper and salt.

Chicken soup with vermicelli will turn out more transparent, if you add a couple drops of lemon. Onion is thinly shredded and passaged in oil. After the vermicelli is cooked, spread the onion roast and bring to a boil.

Chicken soup with vermicelli is recommended to eat immediately, as pasta swells with time and lose its taste.

Chicken soup with buckwheat

We will need: half an average chicken, two potatoes, two carrots, two onions, 50 grams of buckwheat, vegetable oil, peas, salt and fresh herbs.

Preparation: carcass thoroughly rinse and separate the fillets. All the bones, skin and fat are put in a saucepan and poured with a liter of water. Add the whole onion, carrots and chopped dill. We put on fire and cook for about 20 minutes.

Peel potatoes and cut them into medium cubes. Buckwheat sorted, washed and dried.

Chicken fillet cut into pieces and put in boiling broth. After 8 minutes, throw the potatoes and a couple of minutes later - buckwheat.

Carrots finely chopped, chop the onion thinly with half rings, fry in a pan and spread into a pan. Add the pepper, salt and cook until done.

Before serving, sprinkle with fresh herbs.

Chicken soup with broccoli

We need: 300 grams of chicken pulp, onion head, one medium carrot, 150 grams of broccoli, two tablespoons of corn, vegetable oil, ground pepper and peas, salt and fresh parsley.

Preparation: the fillets are washed under water, cut into small pieces, put into a saucepan and pour water. Here we add whole carrots, onions, peas, croup and salt to taste. Cook on moderate heat for 25 minutes.

From the broth we remove the onion and carrots, grind them and add them again to the soup.
We disassemble cabbage on the inflorescence, spread it into soup and cook for about seven minutes.

We pour out on plates, sprinkle with herbs and serve for dinner.

This soup is prepared fairly quickly, so if suddenly on the doorstep unexpectedly there are guests, you can always add to their sytnenko and tasty.

Enjoy your meal!