Chicken Soup w/Vermicelli
6 cups of chicken stock
1 whole chicken breast, split
1/4 cup of vegetable oil
1/4 pound of vermicelli, broken into 2" lengths
1 large tomato, skinned, seeded and chopped
1 ripe avocado, peeled, pitted and cut into chunks
2 hot green chilies, chopped
Salt and pepper to taste
At least 6 hours before servings, heat stock to boiling in large
saucepan. Add chicken, reduce heat to low and simmer for 25 minutes. Remove chicken from broth and set aside to cool. when chicken is cool
enough to handle, remove skin and bones, shred chicken meat. Refrigerate
chicken and stock until ready to use.
Heat oil in small skillet. Add pasta and cook until lightly browned. Remove from pan and drain on paper towels.
Reheat stock to boiling. Add vermicelli and cook until tender. Add
tomato and shredded chicken, heat thoroughly. Add avocado, chilies,
salt, and pepper, heat thoroughly. Serve soup piping hot. Serves 6 |
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