Chicken broth with vermicelli
The recipe is simple, but indispensable when you want something light and hot. True, there are some secrets to making a delicious and clear broth. But by following these simple rules, you can make a flavorful and delicious broth.
Constituents:
- chicken breast – 2 pieces .
- carrots – 1 pc.
- onion - 1 piece .
- vermicelli - 150-200 gr.
Cooking:
Wash the chicken breasts and cut into small pieces, pour about 2,5-3 liters of water and put to boil. Keep an eye on the broth and remove any foam that forms on the surface before it boils. Once the broth is boiling, reduce the heat to the minimum at which it will continue to boil. This is to ensure that the broth remains clear and does not cloud. After the broth boils, add onions and carrots cut into small pieces, salt, pepper, put a couple of bay leaves.
Boil vermicelli separately. If you boil vermicelli in broth, it can get a little cloudy. And if the cooked dish will not be eaten immediately, vermicelli can swell and make the broth very thick. Therefore, it is desirable to boil vermicelli separately.
When serving, put vermicelli in a plate, pour hot broth and sprinkle with herbs.
Bon appetit!
