Chicken Vermicelli Soup With Egg Shreds |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This light soup can be put together in a matter of minutes and is full of flavor. Ingredients:
3 large eggs |
2 tablespoons chopped cilantro |
6 1/2 cups homemade chicken stock |
1 cup dried vermicelli |
4 ounces cooked chicken breasts, sliced |
salt & freshly ground black pepper, to taste |
Directions:
1. Whisk the eggs together in a small bowl; stir in chopped cilantro.
2. 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.
3. Repeat the process until all of the egg mixture is used up.
4. Tighly roll each egg pancake up and slice thinly into shreds; set aside.
5. Bring the chicken stock to a boil and add the vermicelli; cook for 3 to 5 minutes or until the vermicelli is almost tender.
6. Add the sliced chicken and salt and freshly ground black pepper to taste.
7. Heat soup through 2 to 3 minutes, then stir in the egg shreds.
8. Serve immediately.
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