Chicken Noodle Soup with Vegetables
This easy chicken soup combines tender chicken fillet with potatoes, carrots, vermicelli and aromatic dried herbs. It is quick to prepare and works well for a simple family lunch or dinner.
Updated : 09 November, 2026
Easy
About 30 min.
Ingredients
1
Onions
1
Carrot
3
Potato
500 grams
Chicken fillet
2 tablespoon
Vegetable oil
40 grams
Vermicelli
0.33 teaspoon
Khmeli-suneli
0.33 teaspoon
Paprika
0.5 teaspoon
Garlic powder
1.5 liter
Water
to taste
Laurel leaf
to taste
Greens
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients and spices for the soup.
Step 2
Place a suitably sized pot over the heat, add 2 tablespoons vegetable oil and heat it. Add 1 finely chopped onion and sauté over high heat.
Step 3
Cut 1 medium carrot into small cubes, add it to the onion and cook over high heat, stirring.
Step 4
Cut 500 g chicken fillet into small pieces and add it to the vegetables. Stir and cook over high heat for 5–7 minutes.
Step 5
Cut 3 peeled potatoes into small cubes and add them to the pot. Stir everything together and cook for another 2 minutes.
Step 6
Pour 1.5 liters (about 6⅓ cups) boiling water into the pot, partially cover and bring the soup to a boil over high heat.
Step 7
Season with salt to taste, ⅓ teaspoon Georgian-style herb and spice blend, ⅓ teaspoon paprika and ½ teaspoon dried garlic. Stir well.
Step 8
Add bay leaf and dried basil, parsley and dill to taste. Cover and simmer over low heat for 10 minutes.
Step 9
Add 40 g vermicelli and simmer over low heat for another 2 minutes, until the noodles and chicken are fully cooked.
Step 10
Season the finished soup with ground black pepper to taste and stir.
Step 11
Ladle the chicken soup with noodles and vegetables into bowls and serve hot.
Step 12
The soup is ready to serve.
Author note
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