Saturday, December 11, 2010

Vermicelli Chicken Soup

Recipe for 4-6

500gr chicken (thighs, breast, legs)
500gr vermicelli pasta
2 tablespoons olive oil
1 medium onion, sliced
1 cup carrots, cubed
1 cup celery stalks, cubed
1/2 teaspoon salt
1/2 teaspoon freshly grounded black pepper


Place the chicken in a large pot and cover with water. Bring into boil and simmer for 40 minutes. Remove the chicken and keep the broth in the pot. Using a fork and a knife chop the chicken meat into cubes and remove any skin and bones.
Bring the chicken back in the pot; add the vermicelli pasta, olive oil, onion, carrots, celery, salt and pepper. Add some more water to cover all the ingredients.
Bring the soup into boil and simmer for 15 more minutes. If needed add some more while cooking.
Serve the soup hot and ……..Enjoy!