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Chicken Vermicelli Soup With Egg Shreds Recipe

Chicken Vermicelli Soup With Egg Shreds Recipe

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Ingredients:

Serving

3 large eggs
2 tbsp chopped cilantro
6 1/2 cups homemade chicken stock
1 cup dried vermicelli
4 oz cooked chicken breasts, sliced
salt & freshly ground black pepper , to taste

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	381.35 Kcal (1597 kJ)
Calories from fat	102.03 Kcal
		% Daily Value*
Total Fat	11.34g	17%
Cholesterol	163.96mg	55%
Sodium	738.85mg	31%
Potassium	526.74mg	11%
Total Carbs	49.78g	17%
Sugars	13.75g	55%
Dietary Fiber	1.4g	6%
Protein	21.11g	42%
Iron	1.7mg	10%
Calcium	56mg	6%

Amount Per 100 g
Calories	77.67 Kcal (325 kJ)
Calories from fat	20.78 Kcal
		% Daily Value*
Total Fat	2.31g	17%
Cholesterol	33.39mg	55%
Sodium	150.49mg	31%
Potassium	107.28mg	11%
Total Carbs	10.14g	17%
Sugars	2.8g	55%
Dietary Fiber	0.29g	6%
Protein	4.3g	42%
Iron	0.4mg	10%
Calcium	11.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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