The same classic comes from childhood – chicken broth with vermicelli. Once they treated most diseases, but now it is a quick, delicious and versatile lunch. There is only one nuance here – when to throw the vermicelli so that it does not boil. I'm telling you!
Ingredients
- Chicken - 500 g
- Water - 2 l
- Vermicelli - 100 g
- Onion - 120 g
- Carrots - 100 g
- Salt - 0.5 tsp.
- Ground black pepper - 1 pinch
- Greenery - 3 twigs
Step-by-step cooking recipe
Coarsely chop the chicken, fill it with water, and add the whole onion and carrot there.
Bring to a boil and boil the broth until tender for about an hour. Strain it, remove the vegetables, and chop the chicken and return to the pan.
Bring the broth to a boil again, pour in the vermicelli and cook for 2 minutes less than indicated on the package.
At the end, add spices and herbs to the broth.
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