Chicken soup with fried noodles. Due to the fact that the vermicelli is fried, the soup acquires a completely new taste and a beautiful yellow color. The advantages of this method are that due to the frying of noodles, the soup can stand for a long time in the refrigerator. and the next day it looks like fresh, the vermicelli does not swell, but remains the same as if the soup had just been cooked.
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Recipe:
Chicken -500gr.
Water -2.5-3 liters.
Salt -1 tsp
Potatoes -2-3pcs. (150-200gr)
Carrots -1 pc.
Onion -1 pc.
Vermicelli -70 gr.
Garlic -2-3 pcs. (optional)
Greens to taste
Black pepper - to taste
COOKING METHOD
First, let's boil chicken broth. I have a saucepan of 3.5 liters. Cut the potatoes into strips, 2-3 tubers, about 150-200 gr. Cut the onion, grate the carrots or cut into strips.
Take out the chicken parts from the finished broth. Add potatoes, onions and carrots to the broth. If you wish, you can pre-fry the carrots with onions, in a little oil, I do not do this and cook until the vegetables are ready.
During this time, we will prepare the vermicelli. Pour 1 tablespoon into the pan. vegetable oil, put a handful of vermicelli, about 70 grams, stirring constantly, fry until golden brown.
Remove from heat and add to ready-made vegetables, immediately add the meat after separating it from the bones. Cook for another 3 minutes, add greens, black pepper, a couple of cloves of garlic if desired, taste for salt if necessary. And remove from heat, let the soup brew for 5-10 minutes and can be served.
It turns out fragrant, rich and unusual in taste, and most importantly, after cooling, the vermicelli in the soup does not swell.
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You can see the details and cooking details in my short video below: