Chicken Noodle Soup
A warm, comforting chicken soup with vegetables and vermicelli.
- ⏱Time50 min
- 📊DifficultyEasy
- 👥Serves6 people
- 🔥Per serving160 kcal
Ingredients for 6 people
- Chicken2 breasts or 4 thighs
- Vermicelli1 cup
- Carrot2 medium carrots, diced
- Onion1 medium onion, chopped
- Garlic2 cloves
- Stock cube1 cube
- Water8 cups
- Butter1 tbsp
- Saltto taste
- Black pepper1/2 tsp
Optional extras
- Bay leaves1 leaf
- Parsleyfor garnish
- Lemonfor serving
Nutrition per serving
- Calories
- 160
- Protein
- 9 g
- Carbs
- 17 g
- Fat
- 7 g
Approximate values; they vary with the exact ingredients you use.
Method
Dice the 2 carrots small, chop the onion and crush the 2 garlic cloves.
Put the chicken in a pot with the 8 cups of water and salt (and the bay leaf if using), bring to a boil over high heat and skim off the scum, then reduce to low for 25 minutes until the chicken is cooked.
Lift out the chicken and cut it into small boneless pieces; strain and keep the broth, and discard the bay leaf.
In another pot melt the 1 tbsp butter over medium heat and cook the onion and carrots for 5 minutes until the onion softens, then add the garlic for 1 minute.
Pour in the broth, add the stock cube and 1/2 tsp black pepper, and boil over medium heat for 10 minutes until the carrots are tender.
Taste and adjust the salt, and keep the soup at a gentle boil.
Shortly before serving, add the cup of vermicelli and the chicken and cook for 5 minutes until the vermicelli is soft.
Ladle into bowls hot, with chopped parsley and lemon if using.
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