You will need
    • water - 2.5 l
    • chicken - 400 g
    • onions - 2 PCs
    • potatoes - 3 PCs
    • carrots - 1 piece
    • the noodles are the "straw" - 100 g
    • vegetable oil
    • greens
    • salt.
Take a chicken (breast, back, or wings) wash and peel off the skin. You can leave the meat and with the skin on, but then the soup will be greasy. Bulb clean. Fold in the sliced onions and chicken and cover with water 3/4 of the volume pots. After boiling, remove the foam. Salt the broth to taste and cook for 40-50 minutes on medium heat.
While preparing the chicken, peel and cut into cubes or shredded potatoes. From the finished soup take out the chicken and tear it into small pieces, removing the bone. Cooked onion is already possible to pull out and throw away. Fold the meat back into the soup along with potatoes. They will be ready in another 15-20 minutes.
Carrots and onions (instead of the one that was cooked in chicken broth), peel and finely chop. Carrots to grate on a coarse grater. Fry the roast in a pan with vegetable oil. Literally after 2-3 minutes, when onions become Golden, add the fried chicken to the soup.

At this stage throw in the boiling broth a small handful of vermicelli and leave for another 10 minutes on low heat covered with a lid. 5 minutes until ready, you can add black pepper or other spices to taste. Ready soup with chicken remove from heat and leave for 10-15 minutes to languish under the hood – so the taste will be deeper and richer.