Nothing sticks like a bowl of hot vermicelli soup on cold winter days! If you are a fan of this delicious soup, join us to show you how to cook this delicious food. Contrary to popular belief, you are not going to put everything in a pot and then read the magic word to make soup! Soups also have their own tricks, and these little things make some soups have a special and unforgettable taste.
Ingredients for 4 people
1 chicken breast
2 potatoes
4 carrots
5 onions
3 tomatoes
Tomato paste 2 tbsp
Parsley 1 small cup
3 mushrooms
1 chicken extract
3 tablespoons lemon juice
Salt, pepper and turmeric as needed
How to make vermicelli soup
first stage
The main trick of cooking soup in restaurants is to roast some vegetables first. This will make the soup both thicker and tastier. First, choose a suitable pot. Heat it over medium heat.
second stage
At this stage, wash the onions well and chop them to the size of a jewel. Now fry the onions without oil in a saucepan until light and the juice is drawn, then add a little oil and turmeric and let it turn golden.
third level
Never use thin fried onion market chips because the thin strands of onion open in the soup and spoil its shape. Pour the chicken breasts straight or in pieces into the pot. You can shred it after cooking or chop small jewels from the beginning.
The fourth step
Put half of the hot onion in another pot. Fry some chicken with onion and then let it cook slowly with 2 glasses of boiling water. Roasting chicken eliminates the unpleasant odor. When roasting chicken, add a little pepper and turmeric if needed.
Step Five
Now in another pot, pour the rest of the onions and then wash the carrots well and chop finely and add to the pot. Let it cook a little. For a sour and delicious taste, it is better to use fresh tomato puree.
Step Six
Puree the tomatoes with a mixer or grate them finely. Now fry a little tomato paste in onion oil and then add tomato puree to the ingredients in the pot and mix together. Add three glasses of water and let it cook.
Step 7
Be careful in consuming oil. Soup should not be too greasy. After the chicken breast is well cooked, chop it and add it to the pot. If there is some chicken juice left, you can pass it through a strainer and add it to the soup.
Step eight
Taste some soup at this stage. You can also add a chicken tablet to the soup, but keep in mind that if you want to use a chicken tablet, add a little salt to the soup from the beginning so that your soup does not become salty.
Step IX
Wipe the mushrooms with a damp cloth and then chop. The mushrooms should not be too large or too small. Large mushrooms do not look good in soup and very small mushrooms are completely melted and are not visible. Add the mushrooms to the soup and allow to soften slightly.
Step Ten
Now, in the last half hour, wash the potatoes well and chop them finely. Now you can add them to the soup. If you pour the potatoes from the beginning, it will be crushed at the end and your soup will be cloudy.
Step Eleven
It is better not to add water to the soup at this stage because it destroys its taste. Let the potatoes cook a little. In the last quarter, add a little chopped parsley with noodles or vermicelli. A quarter of the time is enough to cook vermicelli.
Step Twelve
But keep in mind that if you add a lot of vermicelli, the vermicelli will open very quickly and your soup will become too thick. Normally, vermicelli itself causes the soup to thicken and glaze. Before serving, add a little lemon juice to it and turn it off.
Step Thirteen
It is better to serve the soup immediately after turning off the flame, because it will thicken again when it cools down. You do not need to use flour to glaze the soup. All you have to do is wait for the vermicelli to open and glaze.
Thanks to Noktechi