Nourishing soup with stir-fried ingredients

Almost everyone loves soups. Some prefer light options, while others cannot imagine lunch without a hearty and nutritious first course. Just such an option would be chicken, potato and noodle soup. The peculiarity of this dish is that all ingredients are lightly fried before cooking. It is not at all necessary to use vegetable oil for frying; you can prepare the food in a dry frying pan. Roasting will allow the flavors to seal in and add richness to the soup.

1. Calories
   94,87 kcal
2. Protein
   7,84 gram
3. Fat
   0,75 gram
4. Carbohydrates
   14,2 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Chicken breast

   ---

   
   200 g
2. Potato

   ---

   
   3 pcs. = 360 g
3. Vermicelli

   ---

   
   50 g
4. Onions

   ---

   
   1 piece = 80 g
5. Carrot

   ---

   
   1 piece = 100 g
6. Garlic

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   1 clove = 5 g
7. Chicken broth

   ---

   
   to taste
8. Salt

   ---

   
   to taste
9. Black pepper ground

   ---

   
   to taste
10. Spices

    ---

    
    to taste
11. Fresh greens

    ---

    
    to taste

Steps:

1. 
   Cook chicken broth in a saucepan in advance; it will form the basis of the soup. Wash the chicken breast and cut into small pieces. Peel, wash and cut the vegetables as follows: potatoes into strips, carrots and onions into small cubes. Pass the garlic through a press or finely chop it.
2. 
   Take a frying pan with a thick bottom and heat it well. Add the potatoes and fry for a couple of minutes, then remove them from the pan. Add the carrots, garlic and vermicelli and cook until the ingredients are lightly golden, transfer to a separate bowl. Fry the onion and chicken breast last, add salt and pepper, add soup spices, stir and remove from heat.
3. 
   Bring chicken broth to a boil. Place all the ingredients in the pan one by one: potatoes, then after 5 minutes the chicken and after the same time carrots with vermicelli and garlic. Cook the soup for 15-20 minutes, add salt if necessary.
4. 
   Divide the finished soup into portions, add fresh herbs, such as parsley and onions. Serve the soup with fresh, crusty bread.