How to cook chicken soup with pasta
The tastiest soup is made of a farmer’s chicken: here you taste rich brew, nice aroma, and delicious meat. Cooking process of this soup does not present any difficulty, in addition nowadays it is easy to buy farmer’s poultry in large grocery stores or markets. Usually these farmer’s chickens have a corresponding title on the label, and their taste really differs from broiler ones. Just be attentive not to buy too “senior” chicken but yet I have not been unlucky with my choice done in a grocery store. If you do not prefer the taste of farmer’s chicken you may cook the soup with pasta of any chicken. Well, we cook soup out of 10 pint (5 liters) of water.
- Chicken – 1 trunk
- Onion – 1 piece
- Carrot – 1 piece
- Potato – 5-6 pieces
- Pasta – 3.5-5 oz (100-150 g.)
- Sweet pepper – 1 piece
- Dill, parsley
- Salt, black powdered pepper, allspice, bay leaves and other spices at your taste
At first we boil the chicken. When you cook any broth you shall remember the rule: if you put the meat into the fresh water you get a richer and tastier broth, but if you put chicken into the boiling water you get the tastier and juicier meat. If you have a farmer’s chicken, it should be simmered on a slow fire for at least an hour, for broiler chicken 40 minutes will be enough. Salt the broth at your taste. I put 1 tbsp of salt for 10 pint (5 liters) of water, sea or rock salt would be better for broth, but not the “Extra” salt.
I check the doneness of meat with a fork or knife.
While the chicken is simmering, chop onion finely, cut carrot into strips, and put these vegetables into the simmering chicken broth.
When the chicken is almost done, but not very soft yet, take it out of the pan and split it into portions convenient for eating. Cut the legs, cut off the meat from the backbone and cut it into pieces.
Cut potato into sticks.
Put potatoes into the broth and put the chicken meat back into the pan. It depends on the potato sort though, but our soup will be ready in half an hour since this moment.
15 minutes later after we put potatoes, add finely chopped sweet pepper. If you have both red and yellow peppers, it will make your soup beautiful.
10 more minutes later, that is 5 minutes before the soup is done, we finally add pasta. Right after adding pasta stir the soup thoroughly to prevent pasta stock together.
Before taking the pan off from the fire, add into your soup finely chopped greens.
That’s all, our chicken soup with vermicelli is ready. Bon appetite!
- If you cannot eat rich broth for any reason, cook so called “second” broth.
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