Chicken broth with vermicelli is a hearty, yet light meal that will not only saturate and warm you in cold weather, but will also help you recover after an illness.
Chicken stock with noodles - basic principles of cooking
The basis of the dish is a golden, rich chicken broth. It is unacceptable to cook a broth from cubes. It must be cooked in accordance with all the rules to make a tasty and healthy dish.
Chicken broth can be cooked in advance, frozen and used for cooking, if you need to cook soup in haste.
The chicken is washed, check whether it is well gutted and plucked. All excess is removed. Then the carcass is cut into small portions. Spread in a pan and pour water. Put on medium heat. From the moment of boiling, remove the foam and reduce the fire to a minimum.
In the broth put the peeled onion, sliced in parsley and celery roots, a couple of carrots or other vegetables. Cook for another half hour. If the chicken is homemade, cook it for at least an hour. Then the vegetables and chicken meat are removed from the broth. Throw out the vegetables, and filter the broth itself.
The meat is separated from the bones. The broth is poured into the pan, returned to the fire and, from the moment of boiling, put the vermicelli. Then add the chicken, salt and season with spices.
Recipe 1. Simple Chicken Broth with Vermicelli
Ingredients
chicken broth - three liters;
salt;
vermicelli - 250 g;
boiled chicken - 400 g;
ground pepper;
carrot;
Bay leaf;
potatoes - four tubers;
greenery;
bow - head.
Cooking method
1. Filter the finished chicken broth by removing the meat from it. Pour it into the pan and place it on the stove.
2. Peel onions and carrots. Cut the onion in the middle in half and put in the broth. Separate the chicken meat from the bones, and cut into small pieces. Grind carrots on a grater. Put everything in a pan.
3. Peel the potatoes and cut into small pieces. Put the vegetable in a boiling broth and cook over low heat for about 20 minutes.
4. Take out the onion, add vermicelli, salt and season with spices. Cook for another five minutes. Remove from the stove and immediately pour on the plates.
Recipe 2. Chicken Broth with Rice Vermicelli
Ingredients
two chicken breasts;
table salt;
100 ml of soy sauce;
1.5 liters of chicken stock;
30 ml of sherry;
100 g of rice vermicelli;
ground pepper black;
100 g of champignons;
three feathers of green onions.
Cooking method
1. Chicken breasts are washed and dried with a paper towel. Cut the meat into strips across the fibers. Put it in a bowl, pepper, pour Sherry and soy sauce. Mix and leave for 15 minutes.
2. Wipe the champignons with a damp sponge and cut into thin slices.
3. We break rice vermicelli into short strips. Boil in boiling water, following the recommendations on the package. We recline in a colander.
4. Put the meat in a pan with boiling chicken broth. As soon as the contents begin to boil, put in a pan of champignon. Cook for 20 minutes, lid for 20 minutes.
5. Put the boiled rice vermicelli into the broth, mix, bring to the boil and place on plates. Sprinkle with finely chopped green onions and serve.
Recipe 3. Chicken stock with noodles and giblets
Ingredients
a handful of vermicelli;
ground pepper;
three liters of drinking water;
potatoes - three medium tubers;
chicken ventricles - 250 g;
salt;
chicken hearts - 100 g;
bulb;
one chicken breast;
onion head;
chicken liver - 300 g;
carrot.
Cooking method
1. Flush chicken hearts and stomachs. Strip away all excess and put in a saucepan. Fill with water. Peel the onion head and put in water. Put on the stove. Turn on medium heat and bring to a boil. Carefully remove the foam and wring the fire. Cook for about an hour. Remove from the stove, remove the offal and onion from the broth. Throw the bulb. Strain the broth.
2. Tear boiled chicken breast with your hands into small pieces. Put the meat in the broth.
3. Cut the hearts into circles, and the stomachs into strips. Send offal to a pot of broth.
4. Sort chicken livers, clean from films and veins. Rinse and boil in a separate pan for 20 minutes. Remove, cool, and cut into small pieces. Send to the pot of broth.
5. Peel and wash the potatoes and carrots. Grind: potatoes - in cubes, carrots - in small chips. Put the vegetables in a saucepan, pepper, salt and add vermicelli. Cook for another five minutes. Remove the pan from the stove, pour the chicken broth into plates and serve, adding to each pinch of fresh herbs.
Recipe 4. Chicken broth with noodles and mushrooms
Ingredients
chicken broth - three liters;
salt;
boiled chicken - 300 g;
ground pepper;
forest mushrooms - 200 g;
vermicelli - 300 g;
carrot;
butter - 20 g;
onion head.
Cooking method
1. Forest mushrooms peel, wash, put in a pan, pour water and boil for 20 minutes. Then throw it in a colander, cool and cut the mushrooms into small pieces.
2. Finely chop the peeled onion head. Pass it in a saucepan in butter until golden brown. Add the mushrooms and continue to fry, stirring constantly, for three minutes.
3. Peel, wash and chop the carrots on a fine grater. Add the grated carrots to the saucepan, fill with broth and keep on fire until boiling. Add the chicken meat to the pan, cook for another 20 minutes. Now put the vermicelli in the broth, cook for another three minutes, salt and pepper. Arrange on plates and serve, putting sour cream, rye croutons and finely chopped greens in each spoon.
Recipe 5. Chicken Broth with Vermicelli and Egg
Ingredients
chicken broth - three liters;
salt;
boiled breast or ham;
two eggs;
one large carrot;
vermicelli - 200 g;
parsley root;
potatoes - four tubers;
bell pepper pod;
bow - head.
Cooking method
1. Strain the chicken stock and pour into the pan. Rinse, pepper, wipe, cut the stem and clean the seeds. Cut the pod in half. Peel the parsley root and onion. Put the vegetables in the broth.
2. Place the pot on moderate heat and cook until boiling. Then reduce the heat and continue cooking.
3. Chicken meat into small pieces and put in a pan. Cook for another 20 minutes. Remove the vegetables from the broth and discard.
4. Peel and wash the carrots and potatoes. Grind carrots, crush potatoes in small cubes. Put everything in a pan with broth, salt and cook for about 15 minutes. Then pour the vermicelli.
5. After about five minutes, pour slightly beaten eggs into a broth in a thin stream. Turn off the heat immediately and serve with greens.
Recipe 6. Chicken Broth with Vermicelli and Cheese
Ingredients
chicken broth - three liters;
table salt;
onion - two heads;
ground pepper;
oil drain. - 30 g;
vermicelli - 200 g;
processed cheese - two pcs.;
boiled chicken breast - 200 g;
potato - three tubers;
a little carrot.
Cooking method
1. Peel the onion head, wash and chop it finely. Melt the butter in a thick-bottomed pan. Put the onion in it and pass it until transparent.
2. Peel, wash and chop the carrots with a grater. Add it to the onion and continue to simmer, stirring constantly, until soft.
3. Pour in the chicken stock. Disassemble the chicken breast into small pieces. Peel, wash and chop the potatoes in small pieces. Put everything in the broth.
4. Bring the contents to a boil, turn the heat on and continue cooking until the vegetables are tender.
5. Grate processed cheese. Put the vermicelli and grated cheese into the pan. Salt, mix and cook for five minutes. Serve hot with croutons and herbs.
Recipe 7. Chicken broth with vermicelli and tomatoes
Ingredients
chicken fillet - 400 g;
a mixture of peppers;
thin vermicelli - 100 g;
salt;
four tomatoes;
fresh greens;
garlic - three cloves;
half a lemon;
refined vegetable oil;
bulb.
Cooking method
1. Strain the chicken stock and pour into the pan.
2. Dip fresh tomatoes in boiling water, then remove the thin skin from them. Grind the pulp of tomatoes with a blender until smooth.
3. Peel and passer the garlic and onion in vegetable oil. Add tomato puree to the fried onion and boil for two minutes.
4. Disassemble boiled chicken into thin fibers.
5. Put the fried onion with tomatoes into the broth. Now add the vermicelli and chicken to the pan. Season everything with a mixture of peppers and salt. Cook the broth for another three minutes, add chopped greens and turn off the heat. Arrange on plates. Put lemon slices in each and serve.
Chicken stock with noodles - tips and tricks
So that the broth does not turn into porridge, vermicelli is added to it last.
Be sure to strain the finished broth.
To make the broth transparent and beautiful, add a whole onion and carrot in the cooking process.
For broth, use only top grade vermicelli.
