Chicken Vermicelli Soup
by Иван Звездев
Dish type: Appetizers
Preparation time:
8 Servings
I affectionately call this my “flu vaccine” soup: a warming, nourishing homemade bowl that brings comfort and energy on cold days.
8 servings
1/2 chicken
3 tbsp vegetable oil
1 onion
2 carrots — 120 g
2 slices celeriac — 100 g
4 celery sprigs
Ground black pepper
1/2 tsp turmeric
50 g vermicelli pasta
1 tsp dried parsley
1 tsp salt
3–3 1/2 litres cold water — for cooking the chicken
Preparation
1. Place the chicken in a pot with 3–3 1/2 litres of cold water. Bring to the boil and skim off the foam. Season with salt and ground black pepper.
2. Cover and simmer gently for about 45 minutes, or until completely tender, depending on the chicken.
3. Farm-raised chickens take longer to cook than shop-bought ones.
4. Lift out the cooked chicken and leave to cool. Strain the broth.
5. Remove the skin and bones from the cooled chicken. Tear the meat into small pieces.
6. Peel and finely chop the onion. Peel and dice the celeriac. Dice the carrots as well.
7. Heat the oil in a dry pot. Gently cook the onion, carrots and diced celeriac over medium heat for about 1 minute, preferably covered.
8. Season the vegetables with turmeric and pour in the strained chicken broth. Bring to the boil and cook the vegetables for about 15 minutes.
9. Return the chicken meat to the soup. Finely chop the celery leaves and add them with the vermicelli and dried parsley.
10. Cook until the vermicelli is done, usually 5–6 minutes. Serve hot.
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