Chicken soup with vegetables and vermicelli

Name: Chicken soup with vegetables and vermicelli
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4
Ingredients: 400 g chicken fillet; 1 pcs onion; 1 pcs celery stalk; 1 pcs carrot; 2 pcs garlic cloves; 400 g canned tomatoes in juice; 1.5 l chicken broth; 1 tsp dried basil; 1 tsp dried oregano; to taste salt; to taste black pepper; 100 g vermicelli; 50 g grated firm cheese

A light chicken soup with vegetables, tomatoes, and thin vermicelli, prepared in a short time.

Total: 28 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 411
Protein: 34 g
Fat: 13 g
Carbs: 42 g

Ingredients

for 4 servings

chicken fillet400 g
onion1 pcs
celery stalk1 pcs
carrot1 pcs
garlic cloves2 pcs
canned tomatoes in juice400 g
chicken broth1.5 l
dried basil1 tsp
dried oregano1 tsp
saltto taste
black pepperto taste
vermicelli100 g
grated firm cheese50 g

Method

7 steps

Heat oil in a heavy-bottomed pot.
Sauté the chopped chicken fillet, minced onion, celery, carrot, and garlic for 5 minutes.
Add the tomatoes, broth, basil, and oregano.
Bring the soup to a boil.
Reduce the heat and add the vermicelli.
Simmer over low heat for 5-10 minutes until the chicken is cooked and the vegetables are tender.
Serve by sprinkling each portion with grated cheese.