Chicken noodle soup

Light chicken noodle soup. If you choose a funny vermicelli, then the children will not leave even a spoonful of this soup.

Cooking time 1 hour


Water 2-2.5 l

Chicken breast 1 pc

Carrot 1 pc

Onion 1 pc

Vermicelli 50 g

Salt 1 tsp


Rinse the chicken breast, peel the onions and carrots.

Fold in a saucepan, cover with cold water and cook over the fire.

Remove the foam immediately after boiling. Then simmer over medium heat for about an hour.

Throw out the onion, cool the carrots and cut into cubes. Add noodles and carrots to the pan.

Add chopped chicken and season with salt to taste.

Chicken noodle soup is ready. Pour into plates and serve.

Bon appetit!