April 1, 2011

Chicken Noodle Soup (Vermicelli)

For this soup, you can use chicken bouillon cubes, but it is much more healthy and tasty if you make your own chicken broth!

  • 1 lb uncooked chicken
  • 1 medium carrot
  • 1 medium onion
  • 1-2 dried bay leaves
  • Whole black peppercorns
  • Salt, ground black pepper to taste
  • Eggs (optional)
  • Fresh parsley and/or dill, to taste
  1. Put the chicken in a ~3 qt (liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
  2. Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.
  3. Wash and peel the carrot and onion and put in the saucepan (do not chop).
  4. Add salt, black pepper (whole and ground), bay leaves, and reduce the heat to a gentle boil until the chicken is ready (will be soft inside when tested with a knife, and juices will run clear).
  5. Take out the chicken and onion. (You can strain the broth).
  6. Bring the broth to a boil again and add noodles of your choice (thin vermicelli or angel hair work best) and cook for as long as instructed on the package.
  7. If desired, boil the eggs about 10 minutes (1 egg per each serving plate).
  8. When serving, cut the chicken and add to each plate; halve the eggs and add to each plate. Sprinkle with freshly chopped dill and/or parsley. ENJOY!!!

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