Chicken Vermicelli Soup With Egg Shreds Recipes

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.

CHICKEN VERMICELLI SOUP WITH EGG SHREDS

Chicken Vermicelli Soup With Egg Shreds image

Make and share this Chicken Vermicelli Soup With Egg Shreds recipe from Food.com.

Provided by - Carla -

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

Whisk the eggs together in a small bowl; stir in chopped cilantro.
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.
Repeat the process until all of the egg mixture is used up.
Tighly roll each egg "pancake" up and slice thinly into shreds; set aside.
Bring the chicken stock to a boil and add the vermicelli; cook for 3 to 5 minutes or until the vermicelli is almost tender.
Add the sliced chicken and salt and freshly ground black pepper to taste.
Heat soup through 2 to 3 minutes, then stir in the egg shreds.
Serve immediately.

Nutrition Facts : Calories 237.5, Fat 10.2, SaturatedFat 3, Cholesterol 186.5, Sodium 2626.2, Carbohydrate 3.4, Sugar 1.7, Protein 31.2

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