Chicken soup with zucchini and noodles


  •  Chicken leg - 1 pc.
  • Potatoes - 2 pcs.
  • Carrots - 50 g
  • Onion - 50 g
  • Vermicelli - 150 g
  • Zucchini - 1 pc.
  • Parsley - 5 sprigs
  • Salt - to taste
  • Pepper ch.m. - optional
  • Vegetable oil - 1 tsp.
  • Garlic - 1 clove
Pour a liter of water into a two-liter saucepan, remove the skin from the legs, cut off excess fat, put in a saucepan. After boiling, cook for 20 minutes, remove all the foam from the surface of the broth.
Fish the chicken out of the pan, add the finely diced potatoes to the broth, cook over medium heat for 10 minutes.

At this time, lightly grease a frying pan with vegetable oil, put finely diced onions and grated carrots in it, simmer over low heat for 5 minutes.

Transfer the sautéed carrots and onions to a saucepan, cook over medium heat for another 3-4 minutes.

If desired, peel the zucchini, cut it into small cubes, add to the pan, cook for 5 minutes, no longer.

Remove the chicken meat from the bones, tear it into slices, add to the soup. Of course, throw away the bones.

Crush a clove of garlic with the back of a knife, add it to the soup. Now pour your favorite noodles into the soup, mix and cook according to the instructions on the package, which is usually 4-6 minutes.

Add water to the top of the pot, let it boil. Chop the greens with a knife, add to the saucepan with the soup, salt it to taste and pepper if desired. Turn off the stove, cover the pot with a lid and let the finished soup brew for 10 minutes before serving.


Pour the finished chicken soup with zucchini and noodles into portions and serve.


ENJOY YOUR MEAL

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