Chicken soup with vermicelli
Light chicken soup with potatoes, carrot and vermicelli.
1229 kcal · Protein: 166.8 g · Fat: 19.2 g · Carbs: 85.9 g · 60 min · Servings: 1
Ingredients
- Water – 3 l
- chicken fillet – 500 g
- onion – 1 pc
- carrot – 1 pc
- potato – 1 pc
- Vermicelli – 90 g
- Salt – to taste
- Pepper – to taste
- Seasonings for broth – to taste
Instructions
- Cover the chicken breast with water, bring to a boil, skim off the foam and cook until the meat is cooked.
- Chop the potatoes, onions and carrots.
- Remove the breast, separate into fibers and return to the soup. Add the vegetables to the broth and cook until tender.
- Add vermicelli, salt, pepper and seasonings, cook for a few more minutes until the vermicelli is cooked.