What I like about this soup is that vermicelli does not boil to immense sizes) And in general, chicken soups are cool! Bon Appetit!
Ingredients: Chicken (soup set), Potatoes (medium), Vermicelli, Dried vegetables for soup, Vegetable oil
Cooking method:
We wash the chicken, dry it with a paper towel, put it in a saucepan, pour 2 liters of water. Bring to a boil over high heat, skimming off the foam. Reduce the heat to medium, cover with a lid and cook. When the foam has ceased to stand out, add dried vegetables.
Even at the beginning of autumn, I dry carrots and celery in order to cook fragrant soups all winter and spring.
Heat the oil in a frying pan, pour the vermicelli and fry until golden brown, stirring all the time. It's very fast, 3-4 minutes. Then the vermicelli should cool down a bit.
After about an hour and a half of cooking the broth (I sometimes cook longer), take out the chicken from it, salt, add peeled and diced potatoes, cover with a lid and add a little the fire. When it boils, turn the heat back down and open the lid.
When the potatoes are cooked until half cooked (a little hard inside when broken with a spoon), carefully add the fried vermicelli.
Cook for another 15 minutes, then turn off, add the meat disassembled into fibers, let it brew for 10 minutes. And you can eat!