Chicken soup with vermicelli

A step-by-step recipe for making delicious chicken soup with vermicelli and potatoes.

Compound:

• 200 grams of chicken
• 200 grams of potatoes
• 1 carrot
• 1 onion
• 70 grams of vermicelli
• 100 grams of green peas
• 1 bunch green onions
• 1 tablespoon butter
• seasonings to taste
• salt and pepper to taste

Cooking:

1. Rinse the chicken and boil in salted water until tender.
2. Peel potatoes and cut into cubes and strips.
3. Peel the carrots and grate on a coarse grater.
4. Peel the onion and chop finely.
5. Melt the butter in a frying pan and fry the onions and carrots.
6. Remove the chicken from the broth, separate the meat from the bones, cut and send back to the soup.
7. After that, put potatoes in the soup, fry carrots with onions, seasonings, salt and pepper to taste.
8. Cook until tender about 20 minutes. 5 minutes before readiness add green peas.
9. At this time, boil the vermicelli separately in salted water for about 5 minutes. Put the finished vermicelli in a colander and rinse with clean cold water.
10. Before serving, add vermicelli (about a tablespoon each) and finely chopped green onions to each plate. Bon appetit!