Vermicelli Chicken Soup
1/2 stewing chicken, about 1 1/2 pounds
1 1/2 teaspoons of salt
6 whole peppercorns
1 stalk celery
1 carrot
1 large onion
1 clove garlic, peeled
1 tomato, quartered
1/2 cup of shelled peas
1/2 cup of cauliflower florets
1/2 cup of julienne sliced celery
1/2 cup of julienne sliced carrots
1/2 cup of vermicelli
Place chicken in a large pot, cover with cold water and bring to a boil:
skim as needed. Add salt, peppercorns, celery stalk, carrot, onion,
garlic and tomato to chicken: boil for 1 hour.
Place peas, cauliflower florets and julienne strips of celery and carrot
in saucepan with 1 cup of water, boil for 10 minutes. Drain vegetables
and set aside.
Cook vermicelli for 3 minutes in 2 cups of boiling water, drain.
Remove chicken from stock. Remove skin and bones, then dice chicken
meat. Combine diced chicken, vermicelli and vegetables in soup tureen.
Strain stock into tureen, and serve. Serves 4 |
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