Here you will find recipes with pasta and homemade noodles. With homemade chicken and broiler, various variations of broth. With the addition of other ingredients such as mushrooms or melted cheese.

An ordinary set of vegetables may seem interesting to you and change your usual taste, for example, bell pepper.

This soup can be served traditionally, or you can add garlic croutons to the dish. Chop fresh herbs into the soup or add a mixture of your favorite herbs.

How to cook vermicelli soup with chicken - 15 varieties

A classic recipe that our grandmothers used. The taste of childhood, tender and satisfying.

Ingredients:

• Chicken breast - 1 pc.
• Onion - 1 pc.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Butter - 30 gr.
• Small vermicelli - 0.3 tbsp.
• Pepper, salt, dill, bay leaf to taste

Cooking method:

Boil the chicken in salted water for about 50 minutes. Prepare all the vegetables and fry their onions and carrots. Add potatoes to the broth and cook for 10 minutes. Then add the roast and pasta. Bring to readiness and you can serve.

This soup will not only please your taste, but will also attract you with the cutting of vegetables. Appetizing and unique taste.

For this recipe, it is better to use chicken breast.

Ingredients:

• Water - 3 liters.
• Chicken - 500 gr.
• Carrots - 1-2 pcs.
• Potatoes - 4-5 pcs. (you can add to taste).
• Pasta - 100-120 gr.
• Onions - 1-2 pcs.
• Pepper, salt and spices to taste.
• Greens (parsley, dill and basil) to taste.
• Vegetable oil - 3-4 tbsp. l.

Cooking method:

Place the water with the chicken to cook the broth. Bring to a boil, remove the noise, add salt and spices to taste and cook under a closed lid for 30 minutes.

Prepare the vegetables, cut them into thin strips the size of your noodles.

Peel the potatoes and cut into cubes. Add to the boiled broth. Fry the vegetables a little in a frying pan and then add them to the broth along with the noodles.

Finely chop the greens and add to the soup.

The secret of this dish is that the broth is simmered on the chicken wings, and the frying is done along with the pasta, which adds an interesting taste to your soup.

Ingredients:

• Chicken wings - 300 gr.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Gossamer pasta -80g.

Cooking method:

Boil the broth, add potatoes cut into strips. We do the roasting. Fry the onion, then add the carrots and finally add the pasta and fry. Add stir-fry to the soup and cook until done.

Just three main ingredients - and a thick, aromatic soup is ready! This is one of those great recipes that saves you time without sacrificing flavor.

Ingredients:

• Chicken breast - 2 pcs.
• Tomato - 5 pcs.
• Vermicelli 100g.
• Parsley to taste.
• Seasoning to taste.

Cooking method:

Boil the chicken in a 1.5 pan. Add peeled and chopped potatoes. Fry vegetables and tomatoes and add to soup. Add seasonings to taste and finely chopped herbs. Can be served.

Step-by-step preparation of soup. Even a beginner can master this recipe. The soup is very tasty and filling.

Ingredients:

• chicken - 400g.
• Salt - 1 tbsp.
• Carrots - 1 pc.
• Onion - 1 pc.
• Herbs and spices to taste.
• Vermicelli -100g.

Cooking method:

Boil the chicken in salted water. Add prepared raw vegetables (carrots and onions).

Add various herbs and spices to taste. The last step is to add vermicelli.

The recipe for this soup will appeal to those who love hearty food. From thick, coarsely chopped vegetables, which makes you full for a long time.

Ingredients:

• Chicken rudka -400g.
• Potatoes -2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Vermicelli -100g.
• Greens to taste.
• Seasonings to taste.

Cooking method:

Boil the broth by adding chicken breast to the water. Bring to a boil, add spices to taste and coarsely chopped vegetables. 10 minutes before readiness, add vermicelli and boil. Before serving, add finely chopped herbs.

The delicate taste of the soup will please everyone in your household. They will ask for this soup for every lunch.

Ingredients:

• Chicken wings - 6-7 pcs.
• Onion - 1 pc.
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Vermicelli - 2 tbsp. l. downhill.
• Water - 1.5 l.
• Parsley Salt to taste.

Cooking method:

Boil the broth. Prepare vegetables. Cut the potatoes into strips. Finely chop the onion, grate the carrots on a coarse grater and chop the greens.

Make a roast. Add the chicken from the broth and add the fried potatoes. Add meat, salt and vermicelli. Bring to readiness and add herbs.

The taste of smoked meats in this soup will not leave anyone indifferent. This soup will appeal not only to your family, but also to your guests, so feel free to cook it and serve it on the holiday table.

Ingredients:

• Smoked chicken meat -300g.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Cream -50g.
• Vegetable oil-30g.
• Pasta -80g.
• Greens to taste.
• Seasonings to taste.

Cooking method:

Boil the broth. Add spices to taste. Add peeled and cut into strips potatoes. Fry onions and carrots and add to the broth.

Bring to readiness and add cream. Before serving, sprinkle the soup with finely chopped herbs.

The soup is generously loaded with vegetables and spices for a savory flavor. The soup has an unusual taste, but it is very memorable and appetizing.

Ingredients:

• Chicken -400g.
• Carrot-1 pc.
• Onion - 1 pc.
• Celery-100g.
• Tomato - 2 pcs.
• Spinach -150g.
• Cilantro -50g.
• Soy sauce -2 tbsp.
• Sunflower oil - 1 tbsp.

Cooking method:

Boil the broth. Add fried all vegetables.

To fry, finely chop all the vegetables and fry them in a little oil.

Add salt to taste. Add spinach to broth. Boil rice noodles first and add to the soup.

Before serving, add chicken, noodles, and vegetable broth to a plate separately. Add soy sauce and cilantro.

It seems to be the same classic mushroom soup with noodles in chicken broth - but not the same! The taste of the dish will turn out to be unusual and more interesting if you add zucchini to the vegetables, and in addition to traditional spices and herbs, add cloves.

Ingredients:

• Chicken-500g.
• Parsley.
• Garlic - 3 teeth.
• Salt.
• Zucchini - 0.5g.
• A bunch of green onions.
• White mushrooms -300g.
• Bay leaf.
• Black peppercorns
• Butter - 1 tbsp. l.
• Carnation.
• Vermicelli -200g.
• Vegetable oil - 2 tbsp.
• Carrots - 2 pcs.
• Bulb onions.

Cooking method:

Boil the broth, chicken and 2 liters. water. Fry onions, carrots and garlic. Add the roast to the broth. Add seasonings to taste.

Wash and peel the mushrooms, chop and add to the pan. 10 minutes before the soup is ready, add vermicelli. Before serving, add finely chopped herbs.

This soup will appeal not only to adults, but also to children. Easy, dietary recipe.

Ingredients:

• Chicken breast and back with wings - 1 pc.
• Onion -2 pcs.
• Carrots - 3 pcs.
• Potatoes -3-4 pcs.
• Vermicelli -2 zhmenki.
• Greenery.
• Salt to taste.
• Vegetable oil -2 tbsp.

Cooking method:

Prepare the broth.

Boil the broth with the addition of onions and carrots. This will give the broth a golden color and rich flavor.

Prepare fried onions and carrots and add to the broth. Add pre-peeled and chopped potatoes. 10 minutes before adding vermicelli. Salt to taste and add fresh herbs.

The recipe for this soup is dietary, so the taste of vegetables predominates in it. The soup is prepared without frying, which gives it a mild taste and lightness.

Ingredients:

• Chicken meat -400g.
• Potatoes - 2 pcs.
• Carrot-1 piece
• Onion -0.5 goal.
• Celery -100g.
• Tomato-1 pc.
• Vermicelli -80g.
• Spices to taste.
• Salt to taste.

Cooking method:

Boil the chicken meat first. Wash the vegetables and chop coarsely. Cook the broth with vegetables. 10 minutes before readiness, add vermicelli. Add spices to taste and coarsely chopped boiled chicken.

Homemade noodles in soup always give a delicate and fresh taste. You don’t have to cook the noodles yourself at home; you can buy such noodles in the pasta section of the store.

Ingredients:

• Chicken meat (homemade or organic chicken) - 1.2 kg.
• Potatoes-2-3 pcs.
• Carrot-150g.
• Parsnip-50g.
• Onion - 1 pc.
• Cutting - 1 piece.
• Celery-1 pc.
• Ghee - 1 tbsp.
• Vegetable oil-1/2 tsp.
• Homemade noodles-150g.
• Bay leaf.
• Salt and pepper to taste.
• Basil to taste.
• Water 3-3.5 l.

Cooking method:

Place meat in boiled water. Boil the broth. Add onion to the broth. Fry onions, celery and carrots in melted butter.

Add potatoes, carrots, parsnips and bay leaves to the broth. Add noodles, salt to taste and dry basil.

Coarsely chopped vegetables give the soup an unusual taste. The soup is light and without frying for a more dietary taste.

Ingredients:

• Chicken - 500g.
• Water -2.5l.
• Onion -2 pcs.
• Carrots - 1/2 pcs.
• Potatoes - 3-5 pcs.
• Pasta - 100-120g.
• Dill greens - 5th century.
• Vegetable oil.
• Salt and pepper to taste.

Cooking method:

Boil chicken broth. Prepare the vegetables and add them to the broth. 10 minutes before the end of cooking the soup, add the noodles and bring the soup to readiness. Add spices to taste.

Quick preparation of this recipe in a slow cooker will attract the attention of each of you. Considering that the soup is very tasty and easy to prepare.

Ingredients:

• Chicken breast - 400g.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Dill. Bay leaf.
• Chicken bouillon.
• Vermicelli - 100g.
• Salt to taste.
• Vegetable oil.

Cooking method:

Prepare all ingredients. Pour vegetable oil into the multicooker. Place potatoes, meat, onions, vermicelli into the slow cooker. Add chicken cube and spices to taste and fill with water.

Close the lid, set the soup function and leave for 30 minutes. Add spices and herbs at the end of cooking and serve.

Hearty and flavorful chicken noodle soup is a favorite first course for most children and adults. This soup has a pleasant classic taste of chicken and a very attractive appearance thanks to a clear amber broth with appetizing pieces of meat and vegetables and delicate golden vermicelli. Chicken soup is considered a dietary dish, as it contains a lot of useful substances, has a gentle effect on the intestines and is very easily digested, giving a feeling of fullness for a long time without heaviness in the stomach.

Another remarkable property of chicken soup is that, unlike borscht, rassolnik and other popular soups, it is extremely easy to prepare and even a novice cook will certainly succeed. Chicken broth cooks in half the time of beef broth, and the main ingredients for this soup require minimal pre-cooking. In addition, chicken soup requires only the simplest and most inexpensive products that can be found in every home, so it is one of the most affordable first courses for any budget.

Today I will show you how to easily and quickly prepare classic chicken noodle soup, cooked on the basis of a rich, aromatic broth and having a traditional taste that is familiar to us all from childhood. Chicken soup prepared according to this simple recipe is pleasantly warming during the cold season, charges the body with energy and nutrients and is the perfect prelude to the main course!

Useful information How to cook chicken noodle soup - a classic recipe for chicken and noodle soup with step-by-step photos

INGREDIENTS:

• 3 liters of water
• 500 – 600 g chicken on the bone (soup set)
• 1 large onion
• 1 large carrot
• 3 large potatoes
• 80 g vermicelli
• 3 tbsp. l. vegetable oil
• 1 tbsp. l. with a heap of salt
• 5 – 6 black peppercorns
• 2 bay leaves

COOKING METHOD:

1. In order to prepare chicken noodle soup, you first need to cook a tasty and rich broth. To do this, you need to select pieces of chicken on the bone with a sufficient amount of fat and rinse them thoroughly under running water.

I usually buy chicken backs for this purpose, which are cheap but still produce a very rich broth. Unfortunately, they contain little meat, so you can add a piece of chicken fillet to them if you wish.

2. Pour cold water into a large saucepan and place the prepared chicken in it.

3. Bring the broth to a boil over high heat and immediately remove any foam that has formed.

Important! Try not to miss the moment of boiling the broth, as this will form a high dense foam on its surface, which is very easy to completely collect with a spoon. Subsequently, intense boiling will cause the foam to fall apart into small pieces, which will spread throughout the broth and make it cloudy.

4. Reduce heat and simmer the broth at low simmer for 1 hour. Remove the chicken from the prepared broth, cool slightly and remove the meat from the bones. If desired, the broth itself can be strained through cheesecloth or a fine sieve to make it more transparent and beautiful.

5. While the chicken broth is cooking, let's prepare the vegetables for the soup. Peel the onions and cut into small cubes.

6. Peel the carrots and grate them on a coarse grater.
7. Peel the potatoes and cut into medium-sized cubes.

8. Fry onions and carrots in vegetable oil over medium heat for 8 - 10 minutes until transparent.

9. Place potatoes in hot chicken broth and cook for 15 minutes at a low boil.

10. Add roasted vegetables to the chicken soup, stir and cook for another 5 minutes.

11. Add vermicelli and cook at low boil for another 5 minutes.

Important! Be sure to choose pasta from group A made from durum wheat for soup, as they are much more healthy and are slightly softened in the soup. Pasta made from bread flour tends to swell, boil over and turn into mush, especially when the soup is stored for a long time. For chicken soup, you can use not only small vermicelli, but also other pasta of your choice - stars, noodles, broken spaghetti.

12. A minute before the soup is ready, add salt, peppercorns, bay leaf and boiled chicken.

13. Mix everything thoroughly, turn off the heat and let the soup brew under the lid for 15 minutes.


Delicious, satisfying and aromatic chicken noodle soup is ready!

How to make diet chicken soup

Chicken soup is very easy to digest and a fairly low-calorie dish, which has virtually no contraindications and can be eaten when losing weight and on a diet. Chicken broth contains many vitamins, microelements, valuable amino acids and easily digestible iron and is especially useful for maintaining a sick and weakened body.

However, the quality and calorie content of the broth depend on the chicken that was used to prepare it, so in order to cook the most dietary, hypoallergenic and low-calorie chicken soup, you should give preference to chicken breasts, having first removed all the fat from them. If the broth is still cooked from bones or legs, it is very advisable to remove the skin from them and cut off visible areas of fat. After the broth boils, you need to drain the water along with the foam, pour cold water over the chicken again and cook the chicken soup in a healthier second broth.

In addition, to make chicken soup less high in calories, you can reduce the amount of potatoes and vermicelli in it, and also add onions and carrots at the same time as the unfried potatoes.

This tasty, healthy and satisfying first course is suitable even for novice housewives. To prepare it, it is not necessary to use a whole chicken carcass; you can quite use what is left of it after cutting and removing the fillet - skin, bones, wings, neck and giblets. In this case, the finished broth must be strained so that small bones do not get into the soup.

To make the broth for noodle soup especially aromatic and beautiful, during cooking you need to put in it a partially peeled onion and coarsely chopped roots - carrots, parsley, celery - which can then be removed. To make the broth clear, you need to cook it over low heat and only without a lid. And for the best taste, you should add salt to the noodle soup no earlier than half an hour before the dish is completely ready.

It is especially important not to overdo it with noodles, so as not to end up with thick porridge instead of the first course. Before adding the vermicelli to the broth, you can lightly fry it in a dry frying pan without oil. Potatoes and carrots in this soup should be chopped into thin strips, and onions (if you use them in the finished soup) into half rings.

The basis of chicken soup is, of course, broth. A time-tested classic is chicken broth: it's light, golden, and delicious. There is an alternative - . A very, very alternative is plain water, you can also whip up chicken soup on its basis, you just need to take into account that to enhance the taste you should add a little more spices, maybe a piece of butter, definitely a bay leaf, excellent - cream, processed cheese .

Not an option at all - ready-made bouillon cubes. This is an illusion, a cocktail of all sorts of chemical elements that has nothing to do with the broth as such. Saving time will not bring any health benefits or taste pleasure in this case. Unless you have your own chicken cubes, specially prepared:

How to cook chicken broth

Chicken broth is the basis of not only the soup we are talking about today. You can use it to prepare almost any first course - from vegetable soup to borscht. It can be cooked in large quantities and frozen in portioned containers - if you need to whip up soup for lunch, you can always defrost the preparation and cook a simple first course.

So, how to cook chicken broth? The chicken should be washed thoroughly, check that it is well gutted and that there are no stray feathers left. Cut into medium-sized portions. Place in a saucepan and add enough water. Place on the stove, after boiling, carefully remove the foam, reduce the heat. Place a few onions, a couple of carrots, a piece of celery and parsley root, pumpkin, and bell pepper into the pan. Cook at a minimum boil for about 30 minutes (if the chicken is old, at least an hour), periodically removing the foam. After this, the vegetables should be discarded and the broth should be strained.

Simple Chicken Noodle Soup A basic recipe for noodle soup with chicken broth. Vegetables include traditional potatoes, carrots and onions. Do you know how to cook it so that you want to eat it and not stop?

• chicken broth - 3 l
• boiled chicken meat - 400 g
• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 3-4 pcs.
• vermicelli – 250 g
• salt, pepper, bay leaf, herbs to taste

Pour the strained chicken broth into the pan. There we also place a whole unpeeled onion, cut in half halfway through, chicken meat cut into portions, and grated carrots. Bring to a boil, add the diced potatoes. Cook over moderate heat for about 20 minutes (until the potatoes are done). Remove the onion, add vermicelli, add spices and salt. Cook for another 4-8 minutes until the pasta is ready. Turn off the heat and immediately pour into plates.

Chicken neck soup

A delicious example of uncomplicated budget cooking. Rich chicken broth can be the basis for many wonderful first courses. The soup made from chicken necks and noodles broth is thick and aromatic. The soup is very tasty and nutritious.

• chicken necks – 300 g
• carrots – 1 pc.
• onion – 1 pc.
• celery (stem) – 1 pc.
• potatoes – 2 pcs.
• vermicelli – 60 g
• butter – 10 g
• water – 1.5 l
• salt - to taste
• ground black pepper - to taste

Chicken soup with noodles and giblets

A slight deviation from the usual traditional classics - and the result is a wonderful first course, completely “homemade”, simple, satisfying, rich. Don't neglect the giblets - if cooked correctly, they can add an absolutely amazing "zest" to the soup.

• water - 3 l
• chicken gizzards - 250 g
• chicken hearts - 100 g
• chicken liver - 300 g
• chicken leg - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 4, medium size
• vermicelli - a handful
• pepper, salt, herbs to taste

We wash the chicken hearts, gizzards and meat well, put them in a saucepan, add a whole onion, and fill with water. Bring to a boil, carefully remove all the foam, reduce the heat and cook for 40-60 minutes (depending on how “adult” the bird is). Turn off the heat, strain the broth into another pan, and discard the onion.

Separate the meat from the bone, disassemble it into small pieces, and place in the broth. There we cut the hearts into circles and the stomachs into strips.

Boil the liver in a separate pan - 15-20 minutes is enough. We take it out, cut it into several parts, and send it to the general company.

Potatoes - cubes, there too. Carrots - grate, then into the pan. Cook for about 15 minutes (until the potatoes are ready), salt and pepper, add vermicelli. Cook for another 3-7 minutes, turn off the heat, pour into plates, sprinkle with herbs.

Chicken soup with noodles and egg If regular chicken soup seems empty and too light to you, try enriching its taste with a chicken egg. The broth turns out to be richer, and the structure of the soup itself is richer and more interesting.

• chicken or vegetable broth - 3 l
• chicken breast or leg - 1 pc.
• carrots - 1 large
• parsley - 1 root
• bell pepper - 1 pc.
• onion - 1 pc.
• potatoes - 3-4 pcs.
• vermicelli – 200 g
• egg - 2 pcs.
• salt, pepper, herbs to taste

Pour the strained broth into a saucepan, add bell pepper cut in half, peeled parsley root and a whole unpeeled onion. Place on the stove, bring to a boil, reduce heat.

Cut the meat into small pieces and place in a pan. Cook for about 15-20 minutes, then remove the parsley, pepper, onion, and discard.

Place grated carrots and diced potatoes into the pan. Salt. Cook for another 15 minutes (until the potatoes are ready), add the vermicelli.

After 4-8 minutes (the time it takes for the vermicelli to become ready), pour the eggs, lightly beaten with a fork, into the pan in a thin stream. Immediately turn off the heat, add the herbs, and serve.

Cheese chicken noodle soup

And this is perhaps the easiest way to elevate, frankly speaking, an absolutely homemade and uncomplicated dish. Add a little cheese to the broth and the taste of the entire soup will radically change for the better. The simplest option is budget processed cheese, however, you can also take more interesting cheeses - any fatty varieties such as brie, chowder, emmental will do.

• broth - 3 l
• onion - 2 pcs. medium size
• butter - 30 g
• processed cheese - 2 pcs.
• carrots - 1 small
• potatoes - 3-4 pcs.
• boiled chicken breast - 200 g
• vermicelli – 200 g
• salt, pepper, herbs to taste

Peel the onion and cut into small cubes. Melt the butter in a thick-bottomed saucepan, sauté the onion until translucent - it should become soft and just about to turn golden. Add grated carrots and simmer a little. Pour in the broth, add the diced potatoes and chicken breast. Bring to a boil, reduce heat, cook until vegetables are tender. At the end, add vermicelli, grated processed cheese, salt, cook for another 4-6 minutes, remove from heat and serve. Greens and croutons are welcome.

Chicken soup with mushrooms and noodles in Polish

Polish, Western Ukrainian version of chicken soup - it is very rich, with golden brown soup, a stunning mushroom aroma and a pleasant solidity of the paste. Authentic recipes involve home-made noodles or vermicelli, but to simplify the cooking process, an industrial analogue is also acceptable. Nothing complicated, but there are certain subtleties in preparation, and it’s worth knowing about them.

• broth - 3 l
• boiled chicken meat - 300 g
• wild mushrooms – 200 g
• carrots - 1 pc.
• onion - 1 pc.
• butter - 20 g
• vermicelli – 300 g
• salt, pepper, dill to taste

Wash the mushrooms, boil for 20 minutes, then place in a colander and rinse. Cut into small pieces.

Peel the onion, chop into cubes, fry in butter in butter until golden. Add the mushrooms and, stirring constantly, keep in the frying pan for another 3-5 minutes, after which add the grated carrots and pour in the broth.

Bring to a boil, add chicken, cook for 15-20 minutes, then add vermicelli, cook until tender, add salt, pepper and serve with herbs, sour cream, croutons.

Broth is the base of the soup. Try to prepare it in such a way that you want to admire it, inhale and drink it, enjoying it - like expensive wine. Lots of vegetables, high-quality farm meat, delicate cooking over low heat, bouquet garni - every housewife has her own secret, and chicken noodle soup is just the case when you need to use your own experience with all your inherent diligence.

After cooking the broth, be sure to strain it and be sure to separate the meat from the bones. There is no pleasure in picking at your plate and spitting inedible bits out of your mouth. Not only is it inconvenient, it is also unesthetically pleasing.

When cutting ingredients for soup, try to do it with soul. Chopping carrots is just a matter of minutes. Be patient and cut into even cubes - a little more time, however, the aesthetic side is also a little longer, but it wins.

Have you ever thought that ground chicken meatballs are a simple yet totally cute way to make chicken noodle soup? Fantasize tirelessly: dumplings, dumplings, homemade noodles - there are a lot of options for “revitalizing” an ordinary soup, you just need to not be lazy to look for them.

Do not cook this soup for a couple of days: the vermicelli will swell, turning the first dish into porridge. Absolutely disgusting food! For the same reason, if you need to prepare soup in the morning and serve it only at lunch, you should not add pasta to the pan: boil the potatoes until tender, turn off the heat. Throw in the vermicelli when you reheat it.

10 ideas on how to prepare original chicken noodle soup:

To make chicken noodle soup look more interesting and fun, try not grating carrots, but turning them into funny figures: cut the peeled root vegetable into thin slices, and then use a sharp knife or small cutters for working with mastic (mini-cookie cutters) to shape the carrot pucks heart, flower, snowflakes. Such figures will greatly “revive” a plate of chicken soup.

In general, you can cut carrots with the most ordinary curly cheese knife: the wavy “ribs” look very picturesque, this is an elementary way to turn a boring soup into something completely festive, life-affirming and joyful.

Half a hard-boiled chicken egg is a great garnish for chicken soup. A few halves of hard-boiled quail eggs are a great way to serve the usual soup in an unusual way.

Play with types of pasta. Vermicelli is familiar and tasty, but farfalle is elegant, tagliatelle is rich, and fusilli is funny.

Croutons in the shape of a Christmas tree, a heart, or even a regular diamond are an excellent accompaniment to chicken soup. Just cut the bread into slices, cut out the desired shapes with cookie cutters, grease with a little butter, and then fry in a dry frying pan on both sides.

Don’t be afraid to experiment with different additives: the more color, the more interesting and vibrant the soup looks. Broccoli, cauliflower, green beans, squash and zucchini, mushrooms, shallots, beans, green peas, sweet peppers - vegetables enliven the picture, turning it into a cheerful mosaic, which may well cause an almost causeless smile.

It may sound strange, but chicken soup goes great with fried bacon: cut the fatty brisket into squares, fry until golden and sprinkle over the soup. It is delicious!

Just try serving chicken soup in “plates” from a bun in which the “cap” has been cut off and the crumb taken out. Very original and satisfying!

At the same time, do not forget that properly cooked chicken soup is transparent, almost crystal, pleasantly golden. This dish will look wonderful in a transparent bowl.

And greens! More, more fresh greens - fragrant, fragrant, bright, lush! Mint, cilantro, parsley, dill - there won’t be too much.

Ludwig van Beethoven is credited with saying: “Only the pure in heart can make good soup!” May you have pure thoughts, good deeds and delicious soups, bon appetit!

Chicken soup with noodles and potatoes, despite such a variety of ingredients, is quite simple to prepare. Be sure to try one of the selected recipes.

A basic recipe, no frills, ideal for lunch for the whole family.

This version of this delicious soup will surely appeal not only to adults, but also to children.

Required Products:

• 300 grams of chicken;
• spices to your taste;
• four large spoons of vermicelli;
• onion and carrot;
• five potatoes.

Cooking process:

Fill a saucepan with water, place the chicken in it and boil it for 30 minutes, and then remove it if you have a carcass with bones. If it's fillet, you can leave it.

Cut the potatoes into small squares, place in the broth, and bring to a boil.

At this time, chop the onions and carrots, fry them in a frying pan and add them to the soup when the potatoes are almost ready. At the same stage, add seasonings.

After five minutes, add the specified amount of vermicelli, cook for another couple of minutes, remove from heat and let it brew for 10 minutes.

Noodle recipe

Another easy recipe in which noodles can be either ready-made or homemade.

Required Products:

• carrots and onions;
• two cloves of garlic;
• 100 grams of noodles;
• about 400 grams of chicken;
• herbs and other spices to your taste.

Cooking process:

Cut the meat into small pieces, place in a pan with water and cook for about 30 minutes, constantly removing any foam flakes.

During this time, you need to chop all the vegetables, cut the potatoes into cubes and add to the soup. Grate the carrots, turn the onions and garlic into small squares. If desired, they can be fried or immediately placed in the broth when the potatoes are already soft. Don't forget to add spices to taste.

The noodles are put in last, kept on the fire for about two more minutes, after which the dish should sit for a while and can be served, garnished with fresh herbs.

In a slow cooker

Chicken soup with noodles and potatoes can also be made in a slow cooker. The taste is completely different.

The soup is very easy to prepare, and most importantly, quick. Required Products:

• four spoons of vermicelli;
• three potatoes;
• onion and carrot;
• seasonings as desired;
• approximately 300 grams of chicken.

Cooking process:

We peel all the vegetables, wash them, cut them into small pieces and place them in the multicooker bowl.

We do the same with the chicken, chop it and add it to the vegetables.

All ingredients must be sprinkled with the selected spices, preferably including salt and black pepper, mix everything well.

Fill the contents with water, set the device to “Soup” or “Stew” mode for an hour.

When the time is almost up, you need to add the vermicelli, about 5 minutes before it’s ready.

With added mushrooms

You can diversify your usual dish with other ingredients, such as mushrooms.

Required Products:

• 300 grams of chicken meat;
• seasonings to your taste;
• four potatoes;
• 200 grams of mushrooms;
• carrots and onions;
• three spoons of vermicelli.

Cooking process:

Place a pan of water on the stove and place the chopped chicken in it, leave for 30 minutes to form a broth.

Grate the carrots, chop the mushrooms and onions. First, lightly fry the onion in a frying pan, then add the mushrooms, wait until all the liquid has gone, and at the end add the carrots. Keep on the stove until all the vegetables are soft.

Turn the potatoes into cubes and put them into the broth after the specified time, wait until it boils and add the fried vegetables, seasonings, and mix.

When the potatoes are almost ready, add the vermicelli, cook for a few more minutes and remove from the heat.

Tomato soup with chicken and noodles

An amazing soup recipe that is prepared with a minimum of ingredients.

Tomato soup with chicken and noodles will save any lunch. Required ingredients:

• seasonings to your taste;
• 300 grams of tomatoes in their own juice;
• two potatoes;
• 250 grams of chicken;
• 50 grams of vermicelli;
• fresh greens.

Cooking process:

Let the broth cook. To do this, place the chopped chicken in cold water and cook for about 30 minutes.

We turn the potatoes, onions and tomatoes into small cubes. Place the potatoes in the soup immediately after preparing the broth, and fry the onions with tomatoes and spices in a frying pan.

Combine the resulting roast with chicken broth, add vermicelli, cook for another three minutes, let it brew. When serving, decorate with green mass.

Chicken soup with noodles, potatoes and eggs

A tasty, simple, and satisfying soup will provide the body not only with adequate nutrition, but will also help diversify the menu.

Chicken soup with egg, potatoes and noodles is a hassle-free soup that cooks very quickly. Required Products:

• approximately 350 grams of chicken;
• three potatoes;
• one onion and carrot;
• seasonings to your taste;
• egg.

Cooking process:

Place the meat in a saucepan, add water and cook for 60 minutes, constantly removing excess foam. After the broth is ready, you need to remove the chicken, cut it and place it back.

Chop the potatoes into cubes and place them in a saucepan.

While the potatoes are boiling, prepare the carrots and onions: chop them, fry them in a frying pan and combine them with the rest of the ingredients.

After 2-3 minutes, add spices and vermicelli.

All you have to do is add the egg and the soup is almost ready. Beat it into a bowl, mix well until smooth and pour into the soup. We wait until the contents boil again, keep it on the fire for about two minutes and remove it. You can serve with herbs and sour cream.