Chicken broth with vermicelli
Chicken noodle soup is enjoyed for its rich flavor and aroma. The dish is very easy to prepare and doesn't take long. When serving the soup, it can be complemented with a boiled egg and fragrant greens.
Ingredients
- Chicken — 300 g
- Fine Vermicelli — 45 g
- Carrots — 130 g
- Egg — 2 pc
- Salt — to taste
- Ground black pepper — to taste
- Herbs — to taste
- Water — 1400 ml
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Cooking Instructions!
Prepare all necessary ingredients.
For the broth, you can use any part of the chicken; I use a chicken drumstick.
Boil the eggs for 10 minutes after the water starts boiling, then cool them in cold water.
Put the chicken in a pot.
Peel one carrot, cut it into four parts, and add it to the pot.
Pour 1.4 liters of water into the pot, and place it over medium heat. Bring the water to a boil and cook the broth over low heat for 30 minutes, removing any foam.
Remove the chicken from the pot, and strain the prepared broth. We won't need the cooked carrot anymore.
Return the broth to the pot and place it over low heat. Bring the broth to a boil.
Remove the bones from the cooled chicken, and shred the chicken meat.
Peel and cut the second carrot into thin strips. Add it to the broth.
Cook for 5 minutes.
Add fine vermicelli to the boiling broth with carrots and mix everything.
Bring the broth to a boil, cook for one minute, and remove from heat. Cover the pot with a lid and let it sit for 5-10 minutes, until the vermicelli is ready.
Peel and cut the eggs in half.
Chop the greens finely (leaves only).
Divide the chicken noodle soup into plates, add half an egg to each plate, and sprinkle with chopped greens.
Enjoy your meal!
