Soup
Chicken Vermicelli Soup
The classic home soup for cold days and sick days alike.
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Ingredients
How many servings?
- 250 g chicken breast
- 7 cups (1400 ml) water
- 1 carrot
- 1 tbsp butter
- ½ cups (100 ml) vermicelli
- 1 tsp salt
- 1 pinch black pepper
- 2 tbsp lemon juice
Method
- Put the chicken in a pot with the water; when it boils, skim it and simmer over medium heat for 15 minutes.
- Lift out the chicken and shred it, keeping the broth in the pot; dice the carrot.
- Melt the butter in a small pan and toast the vermicelli for 2 minutes until golden.
- Add the vermicelli, carrot, chicken, salt and pepper to the broth and cook for 8 minutes.
- Take off the heat, stir in the lemon juice and serve hot.