Try adding lightly browned vermicelli to a simple meat soup.
Cooking time
(your participation is required)
20 minutes.
Number of servings
6
Ingredients
Chicken leg
1 piece
Water
1,500–1,700 ml
Black peppercorns
some
Allspice peas
some
Potato
2–3 pieces
Onion
1 piece
Celery
1 stem
Carrot
½–1 piece
Vegetable oil
4 tbsp. spoons
Vermicelli
70–80 g
Ground black pepper
taste
Preparation
-
1.
Place the leg in a saucepan and cover with cold water. After boiling, skim off the foam and add peppercorns. Cook for about half an hour.
-
2․
Place chicken on a plate. Separate the fillet from the skin and bones, cut into pieces. Strain the broth.
-
3․
Cut the potatoes into small pieces, and the onions, celery and carrots into smaller pieces.
-
4.
Heat half the oil in a saucepan over medium heat. Fry the onion and celery until soft.
-
5.
Add potatoes and carrots and pour in broth. After boiling, cook over moderate heat for 10–15 minutes.
-
6․
Heat the remaining oil in a frying pan. Stirring frequently, fry the vermicelli until golden brown.
-
7․
Throw the chicken and noodles into the soup, add salt and pepper. Cook everything together for about 5 more minutes.
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