Chicken Vermicelli Soup
Description
Hearty and aromatic soup. If you're interested, ladle into bowls and serve.
Instructions
- 1
Step 1
Rinse the chicken wings under running water and place them in a saucepan, then cover with clean drinking water. Put on the stove and bring to a boil. Cook for forty minutes until fully done. Then cool the broth and strain it.
- 2
Step 2
In the same pot where the meat was cooked, place the broth on the stove and bring it to a boil again. Add vermicelli or noodles. You can use any small pasta you like, as smaller ones look better in the soup.
- 3
Step 3
Remove the bones from the chicken wings and chop finely. If you want the soup to be more diet-friendly, use chicken fillet instead. Add the cooked meat to the soup with the pasta.
- 4
Step 4
Wash the bell pepper and remove the seeds. Cut into small cubes. Add the pepper to the soup. Simmer for ten minutes over low heat with the lid closed.
- 5
Step 5
While the soup is cooking, prepare the dressing. To do this, mix heavy cream, lemon juice, and raw chicken yolk in a container. Blend all ingredients with a blender until smooth.
- 6
Step 6
Slowly pour the mixture into the soup. At this moment, the soup should not be boiling, otherwise the yolk will curdle. Simmer the soup over the lowest heat, stirring constantly, for about five to seven minutes.
- 7
Step 7
Wash the herbs and peel the garlic. Chop both ingredients finely and add them to the soup. Immediately turn off the heat, season the soup with salt and pepper to taste. Cover the dish with a lid and let it steep for about twenty minutes.