Rich soup with egg and noodles can be cooked in just 15-20 minutes. It is fragrant, appetizing and even children eat it with pleasure. It is advisable to cook such a first course in chicken broth - it goes well with pasta, but if you are on a diet, then replace the broth with ordinary boiling water, and during the cooking process add 1 tbsp. vegetable oils.
Don't forget about fresh herbs - parsley or dill will accentuate the taste of the soup and reveal its aroma even more. Purchase vermicelli from durum wheat so that it does not eventually get wet and turn into porridge.
Ingredients:
Potatoes - 2 pcs. (large)
Chicken broth - 0.5 l
Hot water - 1.5 l
Vermicelli - 150 g
Onions - 1 pc.
Carrots - 1 pc.
Chicken egg - 2 pcs.
Fresh dill - 0.5 bunch
Bay leaf - 3 pcs.
Salt and pepper to taste
How to cook:
1. Peel the potato tubers, rinse each one under running water and cut into medium cubes directly into the pot in which you are going to cook the soup. Pour chicken broth there. In the recipe I use frozen broth - you can defrost it in advance, or you can add a whole briquette to the container. Place the chicken eggs in a separate container and boil hard-boiled for 15 minutes, then cool in ice water.
2. Pour in boiling water or hot water, add bay leaves, salt and a couple of pinches of ground black pepper. Place the container on the stove with maximum heat turned on and bring to a boil. Then turn the heat down and cook the dish for about 10 minutes, covering the pot with a lid.
3. Peel carrots and onions, rinse in water. Grate the carrots with large cells, chop the onion into small cubes.
4. Add the vegetable slices to the stock.
5. Add the vermicelli immediately. Cook the first for another 5-6 minutes, stirring occasionally so that the pasta does not stick together at the bottom into a lump. A few minutes before the end of readiness, rinse the fresh dill and chop. Place the herbs in a saucepan and stir. Then turn off the heat and let the soup simmer for 5 minutes, covered. Shell and rinse chicken eggs.
6. Pour the prepared soup into deep bowls, cut each egg in half horizontally and decorate the dish.
Serve a hot first course with sour cream, plain thick yogurt, croutons, toasted toast, or garlic donuts. Optionally, you can press a couple of garlic cloves, previously peeled and washed, into the soup.
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