Chicken Vermicelli Soup Food

CHICKEN AND VERMICELLI SOUP

Steps:

• Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles.

CHICKEN RICE VERMICELLI SOUP

Steps:

• In large saucepan, bring water, celery and carrots to a boil.
• Stir in cubed chicken, rice/vermicelli mix and bouillon.
• Return to a boil then reduce heat, cover and simmer 15-20 minutes or til rice is tender.

CHICKEN VERMICELLI SOUP

Steps:

• Heat up your chicken stock by bringing it to the boil then leaving to simmer on low heat.
• Shred your chicken pieces and add to the warming chicken stock.
• In a separate pot, add a drizzle of vegetable oil and the vermicelli. Keep stirring around on medium heat until the vermicelli becomes heavier to the touch and light golden in colour.
• Stand back and slowly pour in the chicken stock and shredded chicken onto the vermicelli. Do this gently as it will splutter.
• Keep simmering for another 10 minutes until the vermicelli is cooked (taste it to check).
• Turn off the heat and add the lemon. Adjust the salt as necessary depending on how salty your original stock was.
• Serve in pretty bowls and forget about your worries.

VERMICELLI SOUP

Steps:

• Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
• In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
• Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.

CHICKEN VERMICELLI SOUP WITH EGG SHREDS

Steps:

• Whisk the eggs together in a small bowl; stir in chopped cilantro.
• Heat a small nonstick frying pan and pour in 2 to 3 tablespoons of the beaten egg, swirl to cover the bottom of the pan evenly; cook until set.
• Repeat the process until all of the egg mixture is used up.
• Tighly roll each egg "pancake" up and slice thinly into shreds; set aside.
• Bring the chicken stock to a boil and add the vermicelli; cook for 3 to 5 minutes or until the vermicelli is almost tender.
• Add the sliced chicken and salt and freshly ground black pepper to taste.
• Heat soup through 2 to 3 minutes, then stir in the egg shreds.
• Serve immediately.