Chicken fillet soup with potatoes and vermicelli

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook chicken fillet soup with potatoes and noodles? Prepare your food. Pre-defrost the meat for the soup by transferring it from the freezer to the bottom shelf of the refrigerator. A healthier and tastier soup will be made from chilled fillet. In general, it can be cooked from any part of the chicken, but from white meat it will be the most dietary.

2. STEP 2

   

   Rinse the fillet with water, then dry with a paper towel. Cut it into portions. This way you will significantly reduce the time it takes to cook the soup than if you cooked the fillet as a whole piece.

3. STEP 3

   

   Place the meat in a suitable container and cover with clean cold water. Bring to cook over high heat. When the water boils, turn off the heat and drain the water. Pour water over the meat again and bring it to a boil again. In this way, you will rid the soup of possible harmful substances contained in chicken.

4. STEP 4

   

   Skim off a small amount of foam that appears on top. Add salt and any spices to taste (I used peppercorns). Reduce the heat to low and leave the broth to simmer for 15 minutes. To make the broth clear, do not let it boil too much, just let it gurgle a little.

5. STEP 5

   

   While the broth is cooking, prepare the vegetables. Wash them well and clean them. Cut the carrots into small cubes (optionally, into rings or stars).

6. STEP 6

   

   Cut the potatoes into larger cubes (or sticks).

7. STEP 7

   

   Wash the greens, dry and finely chop. Use greens to taste, I used parsley.

8. STEP 8

   

   After the allotted time, add the prepared vegetables into the broth. I add the whole onion, peeling it off. But you can cut it into cubes and also add it to the soup.

9. STEP 9

   

   Simmer the soup until the vegetables are tender, about 15 minutes. Check the potatoes - they should break easily when pressed with a spoon. Throw vermicelli and greens into it, stir. Cook for about 3-5 minutes (depending on the type of noodles). Then turn off the heat, cover the pan with a lid and leave the soup to stand for 15 minutes until the noodles are completely cooked.

10. STEP 10

    

    Serve the soup to the table. You can add more fresh herbs to it. Bon appetit!

Comments on the recipe

Aziza

30.09.2023

4.5

A simple and satisfying soup for lunch, thanks to the author. I make chicken noodle soup using this recipe.

Alyona

30.09.2023

5

A soulful chicken fillet soup with potatoes and vermicelli was made according to this recipe! From ordinary products you can make a hearty lunch in a short time. I didn’t have breast meat, so I made a golden, rich broth from the “spare parts” left after cutting up the chicken. We enjoyed eating nutritious hot soup after a winter walk. Seasoned it with fresh herbs, it’s fragrant and homey! Many thanks to the author!

Stanislav

30.09.2023

4.9

The recipe for Chicken fillet soup with potatoes and noodles is very easy, even for someone who is rarely in the kitchen. I only add garlic to carrots and onions.

Irina

30.09.2023

4.9

A classic dish in any kitchen. And yet, all of its options are still interesting. Each housewife does it in her own way anyway. For example, I cook the meat in cold water over low heat. It takes a long time to cook, but it produces a very tasty, rich chicken broth. And it's worth it.

Christina Mili

30.09.2023

5

thank you, I'll try to cook it like this)

Diana Kadeikina

30.09.2023

4.6

How much water? Why isn't it written anywhere?