Chicken And Vermicelli Soup Recipes

CHICKEN RICE VERMICELLI SOUP

Chicken Rice Vermicelli Soup image

A nice "warm the belly" soup that you can put together quickly and just let simmer while you are on to better things. I believe I jotted this one down from TOH. Feel free to change up the veggies. (I guessed at the size of the rice/vermicelli mixture but as far as I know, they only come in one size.)

Provided by mums the word

Categories Rice

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

8 cups water
1 1/2 cups celery, sliced
1 cup carrot, diced
4 cups chicken, cooked and cubed
150 g rice vermicelli (chicken flavour)
2 -4 teaspoons low-sodium instant chicken bouillon granules

Steps:

In large saucepan, bring water, celery and carrots to a boil.
Stir in cubed chicken, rice/vermicelli mix and bouillon.
Return to a boil then reduce heat, cover and simmer 15-20 minutes or til rice is tender.

Nutrition Facts : Calories 61.2, Fat 0.1, Sodium 50.8, Carbohydrate 14, Fiber 0.8, Sugar 0.8, Protein 0.7

CHICKEN AND VERMICELLI SOUP

Chicken and Vermicelli Soup image

Provided by Robert Irvine : Food Network

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Vegetable oil
1 (2 pound) chicken carcass
1 (2 pound) duck carcass
1 bunch celery scrubbed and coarsely diced
4 large white onions, coarsely diced
6 large carrots, peeled and coarsely diced
12 cups water
2 sprigs fresh rosemary leaves, finely chopped
5 sprigs fresh thyme leaves, finely chopped
1/4 bunch parsley leaves, finely chopped
1 cup sliced mushrooms
1 1/4 pounds vermicelli noodles
Salt and freshly ground black pepper

Steps:

Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles.

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