Chicken Vermicelli Soup

Method7 steps · about 25 min

1. 1

   Step 1: Put your chosen 2–4 cups of ready mild chicken stock into a pot, bring to a boil, then lower to a gentle simmer. The broth is already prepared; this soup starts with ready stock.

   Uses 2–4 cups ready mild chicken stock

2. 2

   Step 2: If needed, shred the already cooked poached chicken (1 cup), then measure 1 cup shredded meat. Add all of it to the simmering stock and keep hot while you toast the pasta. Use cooked chicken for this step, not raw meat.

   Uses Simmering ready chicken stock · 1 cup already cooked poached chicken, shredded

3. 3

   Step 3: In a separate pot combine a drizzle of vegetable oil with the 1/2 cup dry fine vermicelli. Stir constantly over medium heat until the strands feel firmer and turn light golden. Watch closely and avoid dark browning; no fixed toasting time is supplied.

   Uses A drizzle of vegetable oil for toasting the vermicelli · 1/2 cup fine dry wheat vermicelli

4. 4

   Step 4: Stand back from the pot of toasted vermicelli. Slowly and carefully pour in all the hot chicken stock with its shredded chicken, adding it gently as it may splutter.

   Uses Lightly toasted vermicelli with its drizzle of oil · Hot stock and cooked shredded chicken

5. 5

   Step 5: Bring back to a gentle simmer and cook for about 10 minutes. Taste a cooled strand to check the vermicelli is tender and make sure the soup and reheated chicken are thoroughly hot, at least 74°C. Continue gently if needed.

   Check the vermicelli soup · 10 minUses Chicken-and-vermicelli soup to finish simmering

6. 6

   Step 6: Turn off the heat and squeeze in the juice from the half lemon, keeping out seeds and peel. Taste the soup and add the optional salt only if needed for your stock.

   Uses Tender hot chicken-and-vermicelli soup · Juice freshly squeezed from1/2lemon, excluding peel and seeds · Salt only if needed after tasting the finished soup

7. 7

   Step 7: Ladle into bowls and serve promptly. The source gives about 2–4 portions depending on your chosen stock amount and bowl size.

   Uses Finished lemon-seasoned chicken vermicelli soup