How to cook chicken soup with noodles recipes. Chicken noodle soup, simple and quick recipes for making delicious soup at home

• 💬 maria

  I can’t speak Ukrainian, but I agree once again: the soup is wonderful. I cook it almost regularly. Sergey, I can’t help but ask a question: how do you (your family) manage to whip it up in the morning - before work? Are you sure you’ve been cooking chicken broth the night before? I know that in the morning it generally goes with a bang, but if only someone would cook it and serve it!!!

  10/02/2015

• 💬Medova

  Good morning! I’ve been coming back for your recipes more than once! Everything comes out easy and tasty. Today, right from the start, I have been searching for ideas to prepare something savory and sweet. I’ll give you this recipe, exactly what you need!) I’m ready to cook.)

  10/02/2015

• 💬 Alexander Borisovich

  Potatoes can be replaced with celery root, it also turns out very tasty. Overall the recipe is very good, thank you.

  10/01/2015

• 💬 Katerina

  Great! Incredibly simple and clear. For children I only add a little less spices

  24/12/2014

• 💬 Alexandra Prokopovich

  The kids eat like crazy! And before there was something impossible. Thank you

  14/10/2014

• 💬 Teresa

  Never in my life would I have guessed that soup could be slightly tinted with saffron... Respect

  25/09/2014

• 💬 Orange Tram

  Seryozha, hello, I’m back after a long absence, let me remind you that you once taught me how to add friends here, today I come to you with another question, forgive me generously :)). You have a magnificent page, I take your example and also want to make such a page, even if it’s not culinary, maybe I’ll come up with something. Please share your experience, where and how this is done. Thank you very much for your beautiful work and positivity!!!

  25/09/2014

• 💬 Talula Kofeykina

  Very timely - just today my dear mother-in-law puzzled me for tomorrow with chicken fillet and the phrase “Cook something. What you want".
  My imagination hurts - and here is your soup! :)
  That's how I cook. Among the spices, I like suneli hops (once I mixed up the packets, I wanted something else, but now that’s all I want in this soup), and celery greens.
  In general... Thank you!

  24/09/2014

• 💬 maria

  Sergey, it’s even uncomfortable for me to reveal my passion for simple recipes against the background of “pickled plums,” but I will again express my admiration for your chicken soup. I successfully bought a good soup chicken at the market, cooked the broth for a long time (2 hours) + with roots. This turned out to be such a flavorful broth! And again I cooked your soup on it.

  How good! As good as it is simple. And precisely with coarsely chopped carrots (how sweet they are in the soup) + potatoes.

  Let “fry lovers” appear again, but I have stood and will stand firm; no frying in soups. Just a simple addition of vegetables; then each of them retains its unique taste and color in a clear broth.

  Thanks again for the idea!

  15/09/2014

  • 💬 Sergey Dzhurenko

    Maria, I re-photographed the soup recipe; I didn’t change anything fundamentally, but I gave some explanations. It's getting colder now - the warming soup came in handy

    24/09/2014

• 💬 ALL

  Soup for any time of the day, or a deficiency of healthy vitamins and microelements is not scary for us :))))

  17/12/2009

Chicken broth with noodles is a hearty yet light dish that will not only fill you up and warm you up in cold weather, but will also help you recover from illness.

Chicken broth with noodles - basic cooking principles

The basis of the dish is golden, rich chicken broth. It is unacceptable to prepare broth from cubes. It must be cooked according to all the rules to make a tasty and healthy dish.

Chicken broth can be made ahead, frozen, and used when you need to make a quick soup.

The chicken is washed and checked to see if it is well gutted and plucked. Everything unnecessary is removed. Then the carcass is cut into small portions. Place in a saucepan and add water. Place on medium heat. From the moment of boiling, remove the foam and reduce the heat to minimum.

Place a peeled onion, chopped parsley and celery roots, a couple of carrots or other vegetables into the broth. Cook for another half hour. If the chicken is homemade, cook it for at least an hour. Then the vegetables and chicken meat are removed from the broth. The vegetables are thrown away, and the broth itself is filtered.

The meat is separated from the bones. The broth is poured into the pan, returned to the heat and, from the moment it boils, add the vermicelli. Then add chicken, salt and season with spices.

Recipe 1. Simple chicken broth with vermicelli

Ingredients

chicken broth - three liters;

salt;

vermicelli – 250 g;

boiled chicken meat – 400 g;

ground pepper;

carrot;

Bay leaf;

potatoes - four tubers;

onion - head.

Cooking method

1. Strain the finished chicken broth, removing the meat from it. Pour it into a saucepan and place it on the stove.

2. Peel the onions and carrots. Cut the onion in half halfway through and place in the broth. Separate the chicken meat from the bones and cut into small pieces. Grind the carrots on a grater. Place everything in a saucepan.

3. Peel the potatoes and cut into small pieces. Place the vegetable in the boiling broth and cook over low heat for 20 minutes.

4. Remove the onion, add vermicelli, salt and season with spices. Cook for another five minutes. Remove from heat and immediately pour into plates.

Recipe 2. Chicken broth with rice vermicelli

Ingredients

two chicken breasts;

kitchen salt;

100 ml soy sauce;

1.5 liters of chicken broth;

30 ml Sherry;

100 g rice vermicelli;

ground black pepper;

100 g champignons;

three feathers of green onions.

Cooking method

1. Wash the chicken breasts and dry them with a paper towel. Cut the meat into strips across the grain. Put it in a bowl, pepper it, add sherry and soy sauce. Mix and leave for 15 minutes.

2. Wipe the champignons with a damp sponge and cut into thin slices.

3. Break the rice vermicelli into short strips. Boil in boiling water, following the instructions on the package. Place in a colander.

4. Place the meat in a saucepan with boiling chicken broth. As soon as the contents begin to boil, put the champignons in the pan. Cook for 20 minutes, covered with a lid, 20 minutes.

5. Add boiled rice vermicelli to the broth, stir, bring to a boil and place on plates. Sprinkle with finely chopped green onions and serve.

Recipe 3. Chicken broth with vermicelli and giblets

Ingredients

a handful of vermicelli;

ground pepper;

three liters of drinking water;

potatoes - three medium tubers;

chicken gizzards – 250 g;

chicken hearts – 100 g;

bulb;

one chicken breast;

onion head;

chicken liver – 300 g;

carrot.

Cooking method

1. Rinse chicken hearts and stomachs. Clean off all excess and place in a saucepan. Fill with water. Peel the onion head and put it in water. Place on the stove. Turn the heat to medium and bring to a boil. Carefully skim off the foam and turn off the heat. Cook for about an hour. Remove from heat, remove offal and onions from the broth. Discard the onion. Strain the broth.

2. Tear the boiled chicken breast into small pieces with your hands. Place the meat in the broth.

3. Cut the hearts into circles, and the stomachs into strips. Place the offal into a saucepan with broth.

4. Sort the chicken liver, remove films and veins. Rinse and boil in a separate pan for 20 minutes. Remove, cool, and cut into small pieces. Place in a saucepan with broth.

5. Peel and wash the potatoes and carrots. Chop the potatoes into cubes, carrots into small chips. Place the vegetables in a saucepan, season with pepper, salt and add vermicelli. Cook for another five minutes. Remove the pan from the heat, ladle the chicken broth into bowls and serve, adding a pinch of fresh herbs to each.

Recipe 4. Chicken broth with vermicelli and mushrooms

Ingredients

chicken broth - three liters;

salt;

boiled chicken meat – 300 g;

ground pepper;

wild mushrooms – 200 g;

vermicelli – 300 g;

carrot;

butter – 20 g;

onion head

Cooking method

1. Peel the wild mushrooms, wash them, place them in a saucepan, cover with water and boil for 20 minutes. Then drain in a colander, cool and cut the mushrooms into small pieces.

2. Finely chop the peeled onion. Sauté it in a saucepan in butter until golden brown. Add the mushrooms and continue to fry, stirring constantly, for three minutes.

3. Peel the carrots, wash and chop on a fine grater. Add the grated carrots to the saucepan, pour in the broth and keep on the fire until it boils. Add chicken meat to the pan, cook for another 20 minutes. Now add vermicelli to the broth, cook for another three minutes, adding salt and pepper. Place on plates and serve with a spoonful of sour cream, a sprinkle of croutons and finely chopped herbs.

Recipe 5. Chicken broth with vermicelli and egg

Ingredients

chicken broth - three liters;

salt;

boiled breast or leg;

two eggs;

one large carrot;

vermicelli – 200 g;

parsley root;

potatoes - four tubers;

bell pepper pod;

onion - head.

Cooking method

1. Strain the chicken broth and pour into a saucepan. Wash the bell pepper, wipe it, cut out the stem and clean out the seeds. Cut the pod in half. Peel the parsley root and onion. Place vegetables in broth.

2. Place the pan over moderate heat and cook until boiling. Then reduce the heat and continue cooking.

3. Cut the chicken into small pieces and place in a pan. Cook for another 20 minutes. Remove vegetables from broth and discard.

4. Peel and wash the carrots and potatoes. Grind the carrots and chop the potatoes into small cubes. Place everything in a saucepan with broth, add salt and cook for 15 minutes. Then add vermicelli.

5. After about five minutes, pour lightly beaten eggs into the broth in a thin stream. Immediately turn off the heat and serve with herbs.

Recipe 6. Chicken broth with noodles and cheese

Ingredients

chicken broth - three liters;

kitchen salt;

onion - two heads;

ground pepper;

oil drain – 30 g;

vermicelli – 200 g;

processed cheese – two pcs.;

boiled chicken breast – 200 g;

potatoes - three tubers;

small carrot.

Cooking method

1. Peel the onion, wash and finely chop it. Melt the butter in a thick-bottomed saucepan. Place the onion in it and sauté until transparent.

2. Peel, wash and chop the carrots using a grater. Add it to the onion and continue to simmer, stirring constantly, until soft.

3. Pour in chicken broth. Break the chicken breast into small pieces. Peel the potatoes, wash and chop into small pieces. Place everything in the broth.

4. Bring the contents to a boil, reduce the heat and continue to cook until the vegetables are soft.

5. Grate the processed cheese. Place vermicelli and grated cheese into the pan. Add salt, stir and cook for five minutes. Serve the broth hot with croutons and herbs.

Recipe 7. Chicken broth with vermicelli and tomatoes

Ingredients

chicken fillet – 400 g;

pepper mixture;

thin vermicelli – 100 g;

salt;

four tomatoes;

fresh herbs;

garlic - three cloves;

half a lemon;

refined vegetable oil;

bulb.

Cooking method

1. Strain the chicken broth and pour into the pan.

2. Place fresh tomatoes in boiling water, then remove their thin skin. Grind the tomato pulp using a blender until smooth.

3. Peel the garlic cloves and onion and sauté in vegetable oil. Add tomato puree to the fried onions and boil for two minutes.

4. Separate the boiled chicken meat into thin fibers.

5. Place the fried onions and tomatoes into the broth. Now add vermicelli and chicken to the pan. Season everything with a mixture of peppers and salt. Cook the broth for another three minutes, add chopped herbs and turn off the heat. Divide among plates. Place lemon slices in each and serve.

To prevent the broth from turning into porridge, vermicelli is added to it last.

Be sure to strain the finished broth.

To make the broth clear and beautiful, add a whole onion and carrot during the cooking process.

For broth, use only the highest grade vermicelli.

Only the lazy one didn't cook chicken soup: the dish does not require any special expenses, it is prepared quickly, and if you throw in a little noodles, it will also turn out to be quite filling. However, everything is not so simple; housewives are often dissatisfied with the result of their efforts - either the broth takes on an unpleasant tint, or the taste leaves much to be desired. As always, it will help step by step recipe with photos: delicious chicken noodle soup, cooked according to our recommendations.

Secrets of delicious soup

Some housewives, when they come to the store, wrinkle their noses in disgust when they see a tray with a chicken soup set: what is there, just bones. Better don't skimp, throw a leg into a saucepan, but a larger one - at least there will be fat. And if you add bay leaves and pepper, consider it done. Later they will look puzzled into the container of soup, fat content which is close to zero, and the color completely discourages appetite.

But we won't be mistaken because we know golden rules for delicious chicken soup:

• It turns out a rich, tasty broth from the back chicken with a tail - the same unsightly one from the tray. Another good option is chicken breast and back. These ingredients guarantee the presence of fat: the fat will not float in a thick layer, but the taste characteristics of this soup are excellent. Legs and breasts are added solely for the sake of meat; in themselves they are so dietary that not capable become an independent basis for soup;
• Chicken often has an extraneous odor, as it instantly absorbs the odors of neighboring products. It’s very easy to get rid of this problem by simply putting whole vegetables in a saucepan before cooking the broth, as in our recipe: onions, carrots, garlic. When boiling they will absorb the unpleasant odor, giving away all their aroma and color;
• It is impossible to make good chicken soup using bad water. In big cities, tap water often has a specific taste that will remain in the finished dish. Boiling and filtering are useless here, it’s better to take purchased bottled water.

Compliance three simple commandments- the key to preparing delicious chicken noodle soup. True, there is one more unspoken rule: you must cook food in a good mood, because food absorbs the energy coming from the cook. So we smile and continue.

Preparing Ingredients

So, we’ve decided on the soup set, let’s take a look full list products needed today according to the recipe:

• chicken, 500 g;
• onion head;
• two medium carrots.

These components will be needed for chicken broth; put them directly into the pan after peeling the vegetables. On the table We lay out the rest of the products:

• potato– 5-6 even, smooth tubers without visible flaws. Wash, peel, and cut each potato into small strips;
• small vermicelli– a handful or two, it all depends on the desired thickness of the soup. In principle, any pasta from cones to spirals will do, but noodles are considered a soup classic;
• a bunch of parsley or dill. The greens also need to be washed, dried with a towel, and finely chopped;
• two onions and a couple of carrots for frying. Peel the onion, cut into small pieces, and grate the carrots on a coarse grater.

Separate question - addition bay leaf. Bay leaf has long become an obligatory component of all first courses of Russian cuisine, but not everyone likes its taste and often one extra leaf spoils the whole dish. Try experimenting with making chicken soup without bay leaf: perhaps the smell of the food will not be so bright, but, of course, it will not disappear completely.

Chicken soups

Chicken soup with noodles and potatoes is a very healthy first course for colds and a tasty first course on any other day. A simple step-by-step recipe with photos and videos.

1 hour 20 minutes

100 kcal

5/5 (3)

During the rainy season, when a cold awaits you around every corner, it is very difficult to get out of the disease. An annoying runny nose, fever, headaches do not bring pleasure to anyone, and few people like to take medicine for them either.

However, there is one proven old remedy that will not only cure you, but also make your stomach happy - chicken noodle soup. Naturally, it will not immediately relieve the fever and will not remove the runny nose and sore throat, but it will magically speed up your recovery. But don't think that you should only make chicken noodle soup when you're sick. You can enjoy them whenever you want. It is easy to prepare and turns out rich and satisfying. Even picky children will appreciate this dish if you add more chicken. Chicken vermicelli soup is a wonderful remedy for your health!

Therefore, I suggest you prepare delicious chicken noodle soup according to my recipe. So let's get started.

Kitchen appliances: plate.

Ingredients

Chicken fillet is expensive, so if you want to make this soup, but don’t want to spend money on fillet, you can use legs, wings or cook whole chicken. Then the broth will be fatty, rich and more tasty.

Step-by-step cooking recipe

1. Ingredients:
   – water – 3 l;
   – chicken fillet – 450 g.
   First, prepare the chicken broth. Fill a pan with water and add chicken meat.
2. Cook over high heat until it boils, then reduce the heat and leave to simmer for another 20-30 minutes, remembering to skim off the foam.
   
   
3. Ingredients:
   – carrots – 100 g;
   — vegetable oil – 30 g;
   - onions - 80 g.
   Finely chop the onion and grate the carrots on a coarse grater.
   
   
4. First, fry the onion in vegetable oil until it becomes slightly transparent, then add the grated carrots and fry for 2-4 minutes.
   
   
5. Ingredients:
   – potatoes – 350 g.
   Cut the potatoes into strips.
   
   
6. Take the chicken meat out of the broth and add potatoes there. Cook for about 7-10 minutes.
   
7. Ingredients:
   — bay leaf – 2 pcs;
   - salt - a pinch;
   - pepper - ¼ teaspoon.
   Cut the finished chicken meat into large cubes or separate it into fibers with your hands.
   
   
8. Add the meat and roast, salt and pepper to taste and add a bay leaf.
   
   
9. Ingredients:
   — vermicelli – 120 g;
   - parsley - 1 bunch.
   Finally add vermicelli and cook until done. If you don’t know how long to cook vermicelli, look cooking time on package.
   
   
10. A couple of minutes before the end of cooking, finely chop the parsley and add to the soup.
11. Finally, remove the pan from the stove and let the soup sit for a while.

Soup with chicken fillet and noodles is ready!

Other cooking options

Naturally, like any other dish, chicken noodle soup and potatoes can be modified, added or replaced with ingredients. You can add bell pepper or sugar beets, celery or parsnips. Any vegetable will do - because they will bring everything benefit to your body.

Along with parsley, you can also chop dill or other herbs, such as cilantro, which will give the dish a special taste. And the choice of vermicelli will change the appearance of the dish. You can use not noodles, but any type of pasta, shells and so on. If you make this soup for your children, they will be delighted with the variety of pasta. But there are also colorful noodles with carrots, spinach, corn and beets.

Vermicelli soup - general principles of preparation

If you want a tasty and satisfying first course, noodle soup is what you need. Most often, this soup is prepared with chicken broth, for which you can use breast, wings, thighs, or a ready-made soup set. However, it is also possible to prepare soup using any other meat broth, as well as vegetable broth, water or mushroom broth. Basically, noodle soup has many different preparation options. In addition to regular meat and mushrooms, you can use canned fish or meat, green peas, canned corn or beans, processed cheese and other products. The vegetable set usually includes onions and carrots (they can be immediately added to the soup or pre-sautéed), potatoes, peppers, tomatoes, celery, cauliflower or broccoli. Cook the noodle soup over low heat under the lid, adding the necessary ingredients one by one. First, potatoes are added to the broth, then fried, and at the very end pasta, otherwise they will boil and the soup will look like porridge. Salt, pepper, herbs and other seasonings should be added a minute before the end of cooking. Vegetables in noodle soup are usually cut finely.

Noodle soup - preparing food and dishes

While the broth is cooking, you can wash, peel and chop the necessary vegetables: it is better to cut the potatoes into cubes or small bars, grate the carrots, and finely chop the onion. Bell peppers can be cut into thin long strips, and tomatoes can be cut into cubes (after removing the skin). The meat must be thoroughly washed before putting it to boil.

To prepare noodle soup, you will need a standard set of kitchen utensils: a saucepan, a frying pan, a cutting board, a knife, a slotted spoon, a grater, and vegetable peelers and slicers (if available). The dish is served in deep-bottomed serving plates.

Vermicelli soup recipes:

Recipe 1: Noodle soup

The most popular noodle soup recipe. This is the kind of delicious soup that many housewives prepare, because to prepare the dish you need the most ordinary products: chicken, vegetables and pasta.

Required ingredients:

• Half a kilo of chicken (per 3 liters of water);
• 2 small carrots;
• 2 onions;
• Several potatoes;
• A couple of handfuls of pasta (vermicelli);
• Salt and pepper - to taste;
• Dill and parsley.

Cooking method:

First, prepare the chicken broth: wash the chicken and cut it into pieces. We clean the onions and carrots, but do not cut them. Place all the ingredients in a saucepan and fill with water. After boiling, you need to remove the foam with a slotted spoon and reduce the heat. Add some salt to the broth and cook over low heat for about 5-40 minutes. Remove meat and vegetables from the finished broth. Carrots and onions will no longer be useful - they have already given up all the useful and tasteful qualities to the soup. Separate the meat from the bones and put it back into the broth. Peel the potatoes and cut them into small cubes. Add the potatoes to the boiling broth and cook for about 15 minutes. Meanwhile, finely chop the onion, grate the carrots and sauté the vegetables in vegetable oil. Place the finished roast into the soup. Then you need to add the vermicelli and cook everything together for another 7-8 minutes. Taste the broth and, if required, add salt and pepper. Serve the finished noodle soup with chopped herbs only after the dish has steeped.

Recipe 2: Noodle and sausage soup

A very quick, tasty and rich soup, which is prepared from potatoes, peas, corn, sausages and, of course, pasta. A selection of spices and fresh herbs add flavor and freshness to the dish.

Required ingredients:

• 1 large potato (or 2 small);
• Purple onion – 1 pc.;
• 1 carrot;
• 100 g butter;
• 100 g each of canned corn and frozen green peas;
• Thin vermicelli (“Gossamer”) – 100 g;
• 150 g mini sausages;
• Salt and ground black pepper - to taste;
• Curry seasoning - to taste;
• A bunch of assorted greens (parsley and dill);
• Water – 1.5 liters;
• 2 bouillon cubes.

Cooking method:

Peel the potatoes, carrots and onions and cut them into small cubes (potatoes are a little larger). Cut the sausages into small circles. Throw a couple of bouillon cubes into boiling water, and after they dissolve, add the potatoes. After 5-6 minutes, add peas and pasta. Cook the soup for another 5 minutes. At this time, fry the onions and carrots in butter, season the frying with salt, pepper and curry. Place the finished roasted vegetables in the soup, and after boiling, add the sausages and strained corn. After boiling, turn off the heat. The soup with noodles and sausages should sit for 10 minutes. Serve the dish with finely chopped herbs and rye bread.

Recipe 3: Noodle and Cauliflower Soup

A very light, simple and healthy soup that can be prepared for lunch every day. Vermicelli and vegetables make a great combination in chicken broth.

Required ingredients:

• 600 g chicken wings;
• 100 g vermicelli;
• 2.5 liters of water;
• 1 carrot and onion each;
• 1 head of cauliflower;
• Salt - to taste;
• Any greens.

Cooking method:

We wash the wings, fill them with cold water and set them to cook. As soon as the water boils, remove the foam and reduce the heat. Add some salt to the broth and cook for about 20 minutes over low heat. Finely chop the onion and grate the carrots. There is no need to sauté vegetables for this soup; add onions and carrots after 20 minutes. While everything is cooking, wash the cauliflower, separate it into inflorescences and add to the soup 10 minutes after the carrots and onions. Next we start the vermicelli. Cook the noodle soup until the cabbage and pasta are ready (about 7-8 minutes). Serve the dish with chopped dill or parsley.

Recipe 4: Noodle and sardine soup

Incredibly tasty, simple and quick soup! If you find a can of canned fish in the refrigerator, but you just don’t want to eat it, prepare a hearty and healthy first course.

Required ingredients:

• 2 potatoes;
• 1 onion and carrot each;
• 2 cloves of garlic;
• 1 can of sardines in tomato;
• Water – about 700 ml;
• Parsley;
• Vermicelli – 50 g;
• Vegetable oil.

Cooking method:

Pour water into the pan and put it on fire. Peel the potatoes, cut them into cubes and put them in water, after boiling, reduce the heat and cook until tender. Fry grated carrots and chopped onions in a frying pan with vegetable oil. Then add chopped garlic to the vegetables. Now open the can of canned food, separate the fish from the bones, mash the entire contents with a fork and add it to the vegetables along with the juice. Simmer until boiling and place in a pan with potatoes. Add vermicelli and cook everything together for about 8 minutes. Serve fish soup with noodles with finely chopped parsley.

Recipe 5: Noodle and mushroom soup

This first course turns out to be very aromatic, satisfying and tasty. Suitable for everyday cooking.

Required ingredients:

• 400 g fresh champignons;
• Several potatoes;
• Water – 2 liters;
• Onion head;
• 1 carrot;
• Vermicelli - to taste (about 50-70 g);
• Salt and ground black pepper to taste;
• Bay leaf;
• Vegetable oil – 2 tbsp. l.

Cooking method:

We thoroughly wash the champignons and cut them into several pieces. Peel the potatoes and cut them into small cubes. Pour water into the pan and add potatoes and mushrooms. Bring to a boil, add salt and pepper, add bay leaf and reduce heat. Cook for about 10-12 minutes. Fry chopped onions and carrots in vegetable oil and add to the soup. Cook for another 10 minutes. After this, you need to add the vermicelli and cook the soup for another 5-6 minutes. The infused dish is best served with finely chopped herbs. If desired, you can add a little mayonnaise.

If the broth for noodle soup is made from bones, necks and giblets, then you will need to strain it thoroughly, otherwise there will be small bones, skins and other unpleasant “details” in the soup. If you want to achieve transparency in the broth, it is better to put whole onions and carrots in it, and then throw them away.

The most important rule of noodle soup is not to add too much pasta to it, otherwise you will end up with not the first, but the second dish in the form of porridge. To make the soup more aromatic and appetizing, some cooks prefer to pre-fry small vermicelli in a frying pan without adding oil. Naturally, the taste of the dish will depend on what kind of vermicelli will be used. Thin noodles that do not need to be cooked for a long time are better suited for these purposes. It is also not recommended to save on pasta: cheap, low-quality varieties will boil and turn the soup into porridge. It is better to purchase pasta made from durum wheat.

In general, the most delicious soup will come from homemade noodles. This is very simple to do: mix four cups of flour, 2 eggs and a quarter cup of water in a bowl. Salt the dough, knead, wrap in film and refrigerate for half an hour. Divide the finished dough into 2-3 parts, roll it out (adding a little flour) and cut each layer into thin strips, leave the vermicelli to dry for 30-40 minutes. Noodle soup requires careful handling of spices and seasonings: regular black pepper, bay leaf and salt are ideal. Among the greens, dill, cilantro and parsley fit very well into the overall taste of the dish.