Chicken soup with mushrooms and vermicelli

Prepare the chicken legs, trim off excess fat, and remove skin if necessary. Place the chicken in a saucepan, add 1.6 liters of water, and bring to a boil over medium heat.

As soon as the water in the pan boils, reduce the heat to low and add a little salt. Peel the carrots, cut them in half lengthwise and add them to the pan along with the parsley stems. Cook the legs for 30 minutes, periodically skimming the foam from the broth.

Remove the carrots and parsley from the broth; they will no longer be needed. Transfer the finished chicken to a plate and cool slightly. Separate the meat from the bones and disassemble into small pieces.

Peel the onions, cut into small cubes, and slice the champignons. Heat a dry frying pan and fry the mushrooms until they are browned on all sides. Then add vegetable oil to the pan and after a minute add the onion. Fry, stirring, until the onion becomes transparent.

Peel the potatoes and cut into cubes measuring 1.5x1.5. Bring the broth to a boil and add the potatoes. Cook over medium heat, stirring occasionally, about 5 minutes.

Add fried onions and mushrooms to the soup and cook for 3 minutes. Add vermicelli to the pan, stir the soup well, cover with a lid and cook for 3-5 minutes until the vermicelli is fully cooked. Turn off the heat.

Return the chicken pieces to the soup and add soy sauce and pepper. Let the soup sit covered for 5 minutes. Ladle the soup into bowls and sprinkle with finely chopped parsley.