Chicken Noodle Soup with a Clear Broth, Chicken Breast and Vegetables

Step-by-step recipe

1. Unfortunately, you can't always make a good broth from a homegrown chicken. And truth be told, “homegrown” chickens are a formality these days, since they're fed compound feed rather than grain. So I recommend treating store-bought chicken, or chicken pieces, before making the broth. Namely: cover the chicken pieces with cold water, put them on the heat and bring to a boil. As soon as the water boils, drain it right away and rinse the chicken. Then start cooking the clear chicken broth for the soup.
2. For a proper soup you can use any chicken pieces: wings, legs, breast and so on.
   
3. I usually use breast or wings. Cut the chicken into small pieces. I recommend treating the meat first, as described above.
4. Next, pour 1 liter of water into a pot. Add the chicken pieces, 1 bay leaf and all the spices to taste. Once it boils, set a timer for 15 minutes.
   
5. While the broth is cooking, peel the vegetables and cut them into small cubes. Finely chop the garlic clove.
   
6. When the broth is ready, discard the bay leaf and add all the vegetables at once: onion, carrot and potatoes. By the way, if you like a pleasant yellowish color in your chicken soup and the chicken is store-bought, you can add a tiny pinch of turmeric on the tip of a knife. It won't change the taste, but the color will be lovely. If you have saffron or dried marigold petals, they're great for color too.
7. Simmer the soup, covered, over low heat for 15 minutes. If the vegetables still seem firm, cook a bit longer.
   
8. Add the vermicelli. I recommend the finest soup vermicelli; fine Italian soup pasta is ideal.
   
9. Taste for salt and pepper. Add more spices if needed.
10. Fine vermicelli usually cooks in 3-4 minutes.
11. Add finely chopped herbs to the soup.
    
12. Turn off the heat and let the soup stand for 1-2 minutes.
    
13. Ladle the chicken noodle soup into bowls and serve while hot.