Vermicelli soup

Noodle soup is an easy first course for the whole family. You can cook it every day. Due to its universal composition, rich broth and thick consistency, the soup perfectly saturates and warms you from the inside. The broth can be cooked with chicken, beef with a bone, add meatballs, or even cook the soup with milk. There are many options for noodle soup.

Chicken noodle soup

Chicken noodle soup is a great dish that won't take much time to prepare. Boil chicken broth, add fried vegetables, season with your favorite spices and add thickness with small noodles - a great soup is ready.

1. 
   Noodle soup is quick and easy to prepare. Wash the chicken fillet. Peel and wash all the vegetables needed for the soup.
2. 
   Remove membranes from the chicken fillet and cut into fairly large pieces.Place the meat in a saucepan, add a bay leaf to it, and cover with cold water. Place the container on the fire and bring the water to a boil, collecting the foam that has formed on the surface. Simmer the broth for 15 minutes, then remove the meat to a plate.
3. 
   Grate the carrots on a coarse grater.
4. 
   Cut the onion into small cubes.
5. 
   Pour vegetable oil onto the well-heated surface of the frying pan. First, fry the onion for 2-3 minutes, it should become soft.
6. 
   Next, add carrot chips to the pan, stir and fry the vegetables for another 2 minutes.
7. 
   Cut the potatoes into medium-sized cubes.
8. 
   Cut the boiled chicken fillet into smaller pieces.
9. 
   Place the pan with chicken broth on the fire, add the potatoes and cook for 10 minutes.
10. 
    After this, add the roasted vegetables and chicken fillet to the broth.
11. 
    Lastly, add vermicelli to the soup, salt and season with ground pepper to taste. Cook the soup for another 5-7 minutes, stirring occasionally.
12. 
    Before serving chicken noodle soup, add chopped parsley. Bon appetit!

Fried vermicelli soup

Fried vermicelli soup is an original recipe for a familiar first course. Its composition is very simple and accessible, and the preparation technology will not raise any questions. Fried vermicelli will give the broth a brighter color and richer flavor.

Cooking time – 45 min.

Cooking time – 25 min.

Portions – 5.

Ingredients:

• Chicken (thigh) – 200 gr.
• Water – 1.5 l.
• Potatoes – 200 gr.
• Vermicelli – 80 gr.
• Vegetable oil - for frying.
• Onions – ½ pcs.
• Carrots – ½ pcs.
• Bay leaf – 1 pc.
• Greens - to taste.
• Table salt - to taste.
• Freshly ground black pepper - to taste.

Cooking process:

Step 1.Prepare all the necessary products. Wash the chicken carcass parts under the tap. Peel the potatoes, onions and carrots.

Step 2. Place the meat in a saucepan and cover with cold water. Place the container on the fire, bring to a boil and simmer the chicken broth for 10 minutes. Remove foam from the surface.

Step 3. Cut the potatoes into small cubes.

Step 4. Add potatoes to broth. Wait for it to boil again and set aside for 20 minutes; the potatoes should become soft.

Step 5. Cut half the onion into small cubes, grate the carrots on a fine grater.

Step 6. Heat the frying pan, pour in vegetable oil. Fry the chopped vegetables for 3 minutes. Place the finished roasted vegetables on a plate.

Step 7. Add a little more oil to the pan and add vermicelli. Fry until caramelized, stirring occasionally. Then transfer it to a plate.

Step 8. When the potatoes are ready, remove the meat from them. Salt the broth to taste.

Step 9. Add fried vermicelli and frying to the soup, bring it to a boil.

Step 10. Separate the boiled chicken meat from the bones and cut into small pieces. Place it in the soup, also add bay leaf, and simmer for 3 minutes.

Step 11. At the end of cooking, add chopped herbs and freshly ground black pepper, stir the soup and remove the pan from the heat.

Step 12. Serve the fried vermicelli soup hot. Bon appetit!

Soup with noodles, chicken and potatoes

Noodle soup with chicken and potatoes is one of the first dishes that comes to mind when you need to quickly prepare lunch. If you have little experience in cooking, then you can safely use our detailed recipe to prepare a tasty and rich soup.

Cooking time – 50 min.

Cooking time – 35 min.

Portions – 6.

Ingredients:

• Potatoes – 600-700 gr.
• Chicken drumsticks – 0.6 kg.
• Table salt - to taste.
• Carrots – 100 gr.
• Vegetable oil - for frying.
• Vermicelli – 30-50 gr.
• Bay leaf – 2 pcs.
• Freshly ground black pepper - to taste.
• Onions – 70 gr.
• Water – 2-2.5 l.

Cooking process:

Step 1. We will use chicken drumsticks to cook the broth, but you can use other parts of the chicken carcass. Peel the necessary vegetables and wash with running water.

Step 2. Place the meat in a pan, fill it with 2-2.5 liters of cold water. Bring the water to a boil over high heat, then collect the foam, reduce the heat and simmer the broth for 15-20 minutes. Remove any foam that forms again.

Step 3. Cut the onion into cubes and grate the carrots on a coarse grater. Then fry the vegetables in vegetable oil for 5-7 minutes over medium heat. During the process, add salt and pepper to taste, add bay leaf.

Step 4. Cut the potatoes into small cubes.

Step 5. Add roasted vegetables and chopped potatoes to the chicken broth.

Step 6. After 10 minutes, remove the bay leaf and boiled meat from the broth. Separate the chicken meat from the bones and cut into arbitrary pieces.

Step 7. Return the meat to the soup, add vermicelli, salt and pepper to taste. After 3 minutes, remove the pan from the heat.

Step 8. Soup with chicken, potatoes and noodles turns out very tasty and rich, serve it hot for lunch. If desired, you can decorate the dish with fresh herbs. Bon appetit!

Mushroom soup with noodles

Mushroom soup with noodles is a culinary task that every housewife can handle.And, of course, any soup is transformed with the addition of mushrooms, especially if they are dried wild mushrooms. The aroma will be simply stunning, and your family will look forward to lunch to try this wonderful soup.

Cooking time – 45 min.

Cooking time – 35 min.

Portions – 4.

Ingredients:

• Forest mushrooms frozen/fresh/dried – 400 gr.
• Potatoes – 240 gr.
• Bay leaf – 1 pc.
• Small vermicelli – 35 gr.
• Table salt – 0.5 tsp.
• Vegetable oil - for frying.
• Water – 1.4 l.
• Onions – 100 gr.
• Carrot – 60 gr.

Cooking process:

Step 1. Prepare everything you need to cook the soup. You will also need a pan with thick walls.

Step 2. Peel the potatoes, wash them well and cut into small cubes. Place the cuts into the pan. Pour water over vegetables and bring to a boil. Then reduce the heat to low and cook the potatoes, covered, for 20 minutes.

Step 3. Cut the peeled onion into cubes and grate the carrots. Fry these vegetables in well-heated vegetable oil until soft.

Step 4. After this, add the frozen mushrooms and continue to fry everything together over high heat, stirring frequently, until all the moisture has evaporated.

Step 5. Place the roast in a pan with potatoes. Salt the broth and season with bay leaf. Also at this time add small vermicelli. Stir the soup and continue cooking for another 5-6 minutes.

Step 6. Delicious mushroom noodle soup is ready, serve it hot for lunch with a slice of fresh bread. Bon appetit!

Milk soup with noodles

Milk soup with noodles is a dish on the children's menu, but many adults do not deny themselves the pleasure of enjoying it as well. It is prepared very simply and quickly.Milk soup can be eaten for breakfast or dinner when you don’t want to burden your body with heavy food.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Vermicelli – 80 gr.
• Milk – 0.5 l.
• Butter – 30 gr. + for serving
• Sugar – 1.5 tbsp. or to taste
• Table salt – 1 pinch.

Cooking process:

Step 1. The entire list of products is in front of you.

Step 2. Pour milk into the pan. Place the container on the fire and bring it to a boil, making sure that it does not run away.

Step 3. Add salt and sugar to boiling milk. The amount of sugar can be adjusted to your taste.

Step 4. Also add vermicelli to the milk. Stir the soup and bring it to a boil over high heat.

Step 5. Then reduce the heat and cook the soup for three minutes, stirring with a spoon. Cooking time depends on the type of pasta, make sure that it does not turn into porridge.

Step 6. When the vermicelli is ready, add butter to the soup, stir until the butter is completely dissolved.

Step 7. Remove the pan from the heat, wrap it in a towel and leave for 5 minutes. After this, pour the milk soup with noodles into plates and serve. You can additionally add a piece of butter to each serving. Bon appetit!

Soup with noodles and meatballs

Soup with noodles and meatballs is a bright and satisfying soup. You can use different types of meat for meatballs. If you want to get a lighter and more dietary option, it is better to take minced chicken. There is nothing unusual in this dish, but everyone, young and old, loves it and eats it with pleasure.

Cooking time – 45 min.

Cooking time – 45 min.

Portions –8.

Ingredients:

• Minced chicken – 400 gr.
• Potatoes – 3-4 pcs.
• Onions – 1 pc.
• Table salt - to taste.
• Vegetable oil - for frying.
• Carrot – 1 pc.
• Freshly ground black pepper - to taste.
• Bay leaf – 1 pc.
• Water – 2.5 l.
• Greens - to taste.
• Vermicelli – 80 gr.

Cooking process:

Step 1. For meatballs, you can use ready-made minced chicken or make it yourself from chicken fillet.

Step 2. Place the minced meat in a bowl, add salt and pepper to taste. Mix the mixture well and beat it on the bottom of the bowl. Then, with wet hands, form small meatballs.

Step 3. Pour water into the pan and boil it. Then add a little salt and add the meatballs.

Step 4. Peel the potatoes, wash and cut into cubes.

Step 5. Place the chopped potatoes in the pan with the meatballs, stir and continue cooking over medium heat for 10 minutes.

Step 6. Remove the skin from the onion, wash and cut into small cubes.

Step 7. Peel the carrots with a vegetable peeler and grate them on a coarse grater.

Step 8. Dry the frying pan over high heat, then pour vegetable oil onto the heated surface. Fry the onions and carrots over medium heat for 4-5 minutes until soft. Place the roasted vegetables in a saucepan, add pepper and bay leaf, stir. Continue cooking the soup for 5-7 minutes.

Step 9. Lastly, add short vermicelli to the soup, cook for 3-5 minutes, stirring from time to time.

Step 10. When the noodle and meatball soup is ready, add chopped herbs and pour into bowls. Bon appetit!

Soup with noodles and melted cheese

Noodle soup with cream cheese is a quick and easy dish with a rich, creamy taste and aroma. Surely, creamy noodle soup will become one of your favorites.Processed cheese should be chosen only of high quality with a natural composition.

Cooking time – 60 min.

Cooking time – 60 min.

Portions – 4.

Ingredients:

• Chicken carcass (any parts) – 250 gr.
• Processed cheese – 100 gr.
• Table salt - to taste.
• Vegetable oil – 2 tbsp.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Carrots – ½ pcs.
• Vermicelli – 2-3 tbsp.
• Spices - to taste.
• Bay leaf – 1 pc.
• Water – 2.5 l.
• Garlic – 1 tooth.
• Greens - to taste.

Cooking process:

Step 1: Peel the potatoes and rinse them under the tap. Then cut the vegetables into small cubes.

Step 2. Also peel the onions and carrots. Finely chop these vegetables. You can grate the carrots on a coarse grater.

Step 3. Rinse the chicken parts under the tap and place in a pan. Pour in cold water and let it cook. It will take approximately 25 minutes to cook the broth.

Step 4. Remove the boiled chicken from the broth and cool.

Step 5: Next, remove the meat from the bones and break it into small pieces.

Step 6. Bring chicken broth to a boil, add onions, potatoes and carrots. Cook the soup for another 20-25 minutes over low heat at a low simmer.

Step 7. Cut the processed cheese into small pieces, so it will melt faster in the broth.

Step 8. When the vegetables are ready, add chicken meat, melted cheese, salt, bay leaf, spices to taste, chopped herbs and garlic into the soup, and also add vermicelli, stir and cook the soup for 5-6 minutes until the cheese will not dissolve in the broth.

Step 9. Soup with melted cheese can be served hot immediately. Bon appetit!

Soup with meat and vermicelli

Soup with meat and noodles is an excellent lunch dish. Rich meat broth is a natural source of protein and collagen.And the vegetables, spices and vermicelli in the soup make it tasty, thick and satisfying. This balanced dish can also be given to children.

Cooking time – 120 min.

Cooking time – 60 min.

Portions – 8.

Ingredients:

• Meat – 600-800 gr.
• Vermicelli – 200 gr.
• Carrot – 1 pc.
• Table salt – 1 pinch.
• Bay leaf – 2 pcs.
• Allspice peas – 5 pcs.
• Dried clove inflorescences – 3 pcs.
• Onions – 1 pc.
• Parsley – 20 gr.

Cooking process:

Step 1. Preparing any soup begins with broth. Place the meat in a saucepan, fill it with cold water and place the container on the fire.

Step 2: Bring the broth to a boil. When foam appears on the surface, collect it. After boiling, reduce the heat to low and simmer the broth for an hour.

Step 3. While the meat is cooking, peel the vegetables and wash the herbs. Add vegetables, parsley stems, bay leaves, peppercorns and dried cloves to the broth. Cook until vegetables are soft.

Step 4. Remove the prepared vegetables from the broth, and continue to cook the meat until cooked.

Step 5. After this, remove the meat, cool and cut into portions. Strain the meat broth, boil again, add salt to taste and add vermicelli to it. When the vermicelli is ready, add the meat and chopped herbs.

Step 6. Serve the soup with meat and noodles immediately after cooking; you can supplement it with a slice of fresh bread. Bon appetit!

Soup with noodles, potatoes and sausage

Soup with noodles, potatoes and sausage is perhaps the most budget-friendly first course option for a weekday lunch. For the broth, you can use any sausage that you like best. Of course, the sausage must be of the highest quality, made from natural meat.

Cooking time - 30 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Vermicelli – 100-150 gr.
• Boiled sausage – 200 gr.
• Table salt – 1 tsp.
• Vegetable oil - for frying.
• Carrot – 1 pc.
• Potatoes – 3-4 pcs.
• Onions – 1 pc.
• Ground black pepper – 1 pinch.
• Water – 2.5 l.
• Parsley - ½ bunch.

Cooking process:

Step 1. Peel and wash the vegetables for the soup. Cut the potatoes into medium sized cubes. Pour about 2.5 liters of water into a saucepan and boil it. After this, add the potatoes and cook them over low heat for 10-15 minutes.

Step 2. Cut the onion into small cubes and grate the carrots on a coarse grater.

Step 3. Peel the boiled sausage from its natural casing and cut into strips or cubes.

Step 4. Fry chopped carrots and onions in vegetable oil until soft.

Step 5. When the potatoes are ready, put the sausage, roasted vegetables into the pan, add salt and season the soup to taste. Add vermicelli, stir the soup and cook for 5-7 minutes.

Step 6. A quick and satisfying soup with noodles, potatoes and sausage is ready and ready to serve. Add greens just before serving. Bon appetit!

Quick soup with noodles and stew

Quick soup with noodles and stewed meat is usually cooked either when there is a shortage of time or in the absence of culinary skills. Nevertheless, the dish turns out to be nourishing, tasty and perfectly replenishes energy. And the stew, by the way, can also be different. If you don't want fatty soup, take chicken or turkey stew.

Cooking time – 40 min.

Cooking time – 40 min.

Portions – 4.

Ingredients:

• Stew – 250-300 gr.
• Medium size onion – 1 pc.
• Vermicelli – 60 gr.
• Table salt - to taste.
• Small potatoes – 2 pcs.
• Carrot – 1 pc.
• Water – 2 l.
• Bay leaf – 1 pc.
• Garlic – 1 tooth.
• Butter – for frying.

Cooking process:

Step 1. Peel and wash the vegetables. Cut the potatoes into cubes, and the onion very finely in random order, grate the carrots on a coarse grater.

Step 2. Place the potato slices in a saucepan, fill it with cold water and put on fire. Bring the water to a boil and simmer the potatoes for 15 minutes until soft.

Step 3. Melt the butter in a frying pan, fry the onions and carrots until golden brown. Transfer the roast to the broth, stir and simmer for 3-4 minutes. After this, add the stew.

Step 4. When the broth boils again, add the vermicelli, stir and cook the soup for 2-3 minutes. Finely chop the garlic clove with a knife and add to the soup.

Step 5. Remove the finished stewed soup from the heat and let it brew for 5 minutes, then you can pour it into plates. Bon appetit!