Chicken noodle soup and potatoes

Submitted by enr on 23 Nov 2014
2 chicken legs
2 potatoes
1 carrot
1 small onion
1 ball vermicelli
pepper, salt
1/2 bunch parsley
Chicken noodle soup and potatoes
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In a saucepan put about 2 liters of water, add chicken and salt to taste. The more chicken, the stronger will be the broth and more will become delicious soup. Cut the vegetables into small cubes. To add the broth first carrot and onion. After VWP 5 minutes and add chopped potatoes, and after 5 minutes and add the crumbled vermicelli and cook until fully cooked Fidel and potatoes. During cooking the chicken will most likely form a foam you must remove. Once the chicken is cooked remove meat from broth and strain. And when cooked chicken will try to find out as cottage - if easily separated from the bones, it's ready. Boneless cooked chicken and tore it into small pieces that add to the soup. Finally, after removing the chicken soup from the heat, sprinkle with chopped parsley. There is no need to boil chicken soup with parsley, so it stays fresh, do not lose their nutritional value, while seasoned enough.
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23 Nov 2014