Chicken soup with vermicelli in a slow cooker
Composition / ingredients
8
Servings:
Step-by-step cooking
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Put the chicken in a slow cooker. Together with it, put one peeled carrot and one unpeeled, but washed onion.
Set the timer for two hours in the "stewing" mode.
Cut onions and potatoes into small cubes.
Grate the carrots.
After an hour, remove the finished chicken, cut it up. Throw away the skin and bones.
Remove the onion and carrot from the broth. Throw them away.
Put the chicken pulp, onion, potatoes and carrots in the broth.
After 30 minutes, put the pasta in the soup.
Add salt and pepper to the soup. Add finely chopped dill greens.
Bring the soup to readiness.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vermicelli - 371 kcal/100g
- Salt - 0 kcal/100g
