Light Soup With Noodles And Broccoli - A Step By Step Recipe With A Photo
Table of contents:
In summer, you want light soups, without excess fat and frying, with vegetables. Let's cook this soup in chicken broth. And for satiety, add a little thin vermicelli.
If you plan to cook the soup twice, fry the noodles in a dry skillet until blush before dipping them into the soup. Then it won't get wet. Soups with noodles are most delicious right away.
Purpose: For lunch / For dinner / Inexpensive / Summer
Main ingredient: Poultry / Chicken
Cuisine geography: Russian cuisine
- Chicken - 400 Grams (I took chicken breast)
- Potatoes - 2 Pieces (medium)
- Onion - 1 Piece (small)
- Sweet pepper - 1 Piece
- Carrots - 1 Piece
- Broccoli - 150 Grams
- Leaf celery - 2 Pieces (stems)
- Vermicelli - 1/2 Glass
- Black Pepper - 1 Pinch
How to make Light Noodle Soup with Broccoli
Cook a light chicken broth with one and a half liters of water. Dip chopped onion and potatoes in small pieces into the broth, cook over medium heat until the potatoes are almost cooked. Season with salt to taste. Place finely chopped carrots in the soup. Let it boil. Add bell peppers, cut into strips, chopped celery and broccoli, cut into small florets. I pre-broccoli for soup blanch for a minute or two in boiling water. Bring the soup to a boil and lower the noodles. Pepper to taste and stir well. Let it boil again and turn off the heat. Small vermicelli will come under the lid - just let the soup brew for 5-7 minutes. Serve hot. Serve deliciously crispy bread sticks. Enjoy!