Chicken Potato Noodle Soup

Easy, healthy, dietary, for the whole family! Chicken fillet soup with potatoes and noodles is a recipe for a simple but very tasty dish, loved by both children and adults. It is very easy to prepare, even a beginner can handle it. The soup contains few calories, so it is suitable for dietary nutrition.
cook time: 1h
Freya Ashford
Chicken Potato Noodle Soup

Nutrition Facts (per serving)

107
Calories
1g
Fat
13g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Potato 1 pc
Carrot 1 pc
Peppercorns 5 pc
Chicken fillet 250 g
Vermicelli 0.5 cup

Recipe instructions

Step 1

Step 1
How to cook chicken fillet soup with potatoes and noodles? Prepare your food. Thaw the meat for the soup first by transferring it from the freezer to the bottom shelf of the refrigerator. A healthier and tastier soup will be made from chilled fillet. In general, it can be cooked from any part of the chicken, but from white meat it will be the most dietary.

Step 2

Step 2
Rinse the fillet with water, then dry with a paper towel. Cut it into portions. This way you will significantly reduce the time it takes to cook the soup than if you cooked the fillet as a whole piece.

Step 3

Step 3
Place the meat in a suitable container and cover with clean cold water. Bring to cook over high heat. When the water boils, turn off the heat and drain the water. Pour water over the meat again and bring it to a boil again. In this way, you will rid the soup of possible harmful substances contained in chicken.

Step 4

Step 4
Skim off a small amount of foam that appears on top. Add salt and any spices to taste (I used peppercorns). Reduce the heat to low and leave the broth to simmer for 15 minutes. To make the broth clear, do not allow it to boil too much, just let it gurgle a little.

Step 5

Step 5
While the broth is cooking, prepare the vegetables. Wash them well and clean them. Cut the carrots into small cubes (optionally, into rings or stars).

Step 6

Step 6
Cut the potatoes into larger cubes (or sticks).

Step 7

Step 7
Wash the greens, dry and finely chop. Use greens to taste, I used parsley.

Step 8

Step 8
After the allotted time, add the prepared vegetables into the broth. I add the whole onion, peeling it off. But you can cut it into cubes and also add it to the soup.

Step 9

Step 9
Simmer the soup until the vegetables are tender, about 15 minutes. Check the potatoes — they should break easily when pressed with a spoon. Throw vermicelli and greens into it, stir. Cook for about 3-5 minutes (depending on the type of noodles). Then turn off the heat, cover the pan with a lid and leave the soup to stand for 15 minutes until the noodles are completely cooked.

Step 10

Step 10
Serve the soup to the table. You can add more fresh herbs to it. Bon appetit!

Additional rubrics

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