Chicken Rice Vermicelli Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
A nice warm the belly soup that you can put together quickly and just let simmer while you are on to better things. I believe I jotted this one down from TOH. Feel free to change up the veggies. (I guessed at the size of the rice/vermicelli mixture but as far as I know, they only come in one size.) Ingredients:
8 cups water |
1 1/2 cups celery, sliced |
1 cup carrot, diced |
4 cups chicken, cooked and cubed |
150 g rice vermicelli (chicken flavour) |
2 -4 teaspoons low-sodium instant chicken bouillon granules |
Directions:
1. In large saucepan, bring water, celery and carrots to a boil.
2. Stir in cubed chicken, rice/vermicelli mix and bouillon.
3. Return to a boil then reduce heat, cover and simmer 15-20 minutes or til rice is tender.
|
|