Homemade chicken soup with egg and noodles

Chicken soup with egg and noodles is very tasty, aromatic and healthy. This can be called the perfect lunch. You can take it with you on a hike or to work. Due to the fact that it is fatty, it completely satisfies your hunger and leaves you full for a long time.

1. Calories
   183,57 kcal
2. Protein
   14,51 gram
3. Fat
   12,71 gram
4. Carbohydrates
   2,76 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Chicken

   ---

   
   3 pcs. = 4500 g
2. Potato

   ---

   
   3 pcs. = 360 g
3. Carrot

   ---

   
   1 piece = 100 g
4. Vermicelli

   ---

   
   100 g
5. Chicken egg

   ---

   
   1 piece = 60 g
6. Dill

   ---

   
   3 g
7. Green onions

   ---

   
   2 g
8. Black pepper ground

   ---

   
   5 g
9. Salt

   ---

   
   5 g
10. Sunflower oil refined

    ---

    
    15 g

Steps:

1. 
   Place the potatoes and carrots on a plate, and put the chicken there too. Place the egg on the table. Place pepper and salt in containers. Place green onions and dill in a container. Place vermicelli in a bowl.
2. 
   Bring a pot of water to a boil, then add the chicken, cut into pieces, and cook until done. Cut the potatoes into cubes and add them to the broth. Chop the green onions and grate the carrots on a medium grater. Place the onion in a frying pan heated with sunflower oil. Fry the onion in a pan for one minute. Then immediately add the grated carrots. Fry the green onions and carrots for three minutes until golden brown.
3. 
   Add vermicelli to the pot of soup. Chop fresh dill. Place a raw chicken egg into a bowl and beat it. When the vermicelli is ready, add chopped dill to the soup. Pour in the beaten egg while stirring. At the very end, add the fry to the soup, stir everything and turn off the stove.
4. 
   Pour ladles of soup into a plate. Garnish the top with any herbs, such as a piece of parsley.