Chicken Vermicelli Soup Recipes

CHICKEN RICE VERMICELLI SOUP

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

Chicken Rice Vermicelli Soup image

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

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

CHICKEN AND VERMICELLI SOUP

Provided by Robert Irvine : Food Network

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 13

Chicken and Vermicelli Soup image

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.

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

VERMICELLI SOUP

This soup is called "fideo" or "sopa seca" -- dry soup -- and is eaten all over Mexico. It is inexpensive and easy to make. This can be comforting when sick but, it is a GREAT side dish with any kind of meat, poultry, fish. To make it more soupy you can add vegetable broth to taste.

Provided by Kathy

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Yield 7

Number Of Ingredients 7

Vermicelli Soup image

Steps:

Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 37.1 g, Fat 5.1 g, Fiber 2.2 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 2.9 g

Ingredients

12 ounces vermicelli pasta
2 tablespoons vegetable oil
2 cups water
¼ yellow onion
2 tomatoes
1 clove garlic
salt to taste

CHICKEN VERMICELLI SOUP WITH EGG SHREDS

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

Chicken Vermicelli Soup With Egg Shreds image

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

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

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