Mushroom soup with chicken and noodles

It seems to be the same classic mushroom soup with noodles in chicken broth - but not the same one! The taste of the dish will turn out to be not quite ordinary and more interesting if you add zucchini to the vegetables, and in addition to traditional spices and herbs, add cloves.

Ingredients

• 0.5 chicken
• parsley
• garlic - 3 cloves
• salt
• zucchini - 0.5
• 0.5 stove green onions
• 300 g porcini mushrooms
• bay leaf
• 3-4 peas of black pepper
• butter - 1 tbsp. l.
• 1 clove
• 200 g vermicelli
• vegetable oil - 2 tablespoons
• carrots - 2 pieces
• bulb onions

Directions

1. Wash the chicken, put in a saucepan, pour 2 liters of water. Place the pot over high heat. Let the water boil, remove the foam with a slotted spoon. Peel the vegetables. Fry the onion, carrot and clove of garlic in a dry hot frying pan for 4 minutes, then add to the broth and cook for 30 minutes. In 10 minutes. until tender, add bay leaf and black peppercorns. Salt. Remove the chicken from the broth, allow to cool, cut into small pieces. Strain the broth.
2. Peel the mushrooms, wash thoroughly, pour boiling water over and let stand for 10 minutes. Drain the water. Transfer the mushrooms to a separate saucepan, add 1 glass of water and boil over medium heat for 20 minutes. Cut the remaining carrots and zucchini into slices, cut the onion into half rings. Wash the greens, dry them and chop them together with the garlic.
3. Heat vegetable oil in a frying pan, fry onions and carrots in it, 3 minutes. Add garlic and cook for 1 min. Remove from heat. Put mushrooms, fried vegetables and zucchini into strained chicken broth. Cook for 5 minutes. Add herbs and cook for 2 more minutes.
4. Boil the vermicelli separately in boiling salted water, for 3 minutes, put in a colander and add to the soup. Put butter in the soup, season to taste, stir. Remove the pot of soup from the heat, cover and let it brew for 10 minutes.