Chicken Rice Vermicelli Soup

Total Time
30mins
Prep 10 mins
Cook 20 mins

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.)

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

I made this this weekend. sauted the veggies (added celery to them) for a bit then added the rest. Exchanged mini meatballs for the chicken (it's what I had) Substituted some chicken broth for some of the water and adjusted the amount of bouillon. I also threw in a can of diced tomatoes juice and all. It was a great soup. Thanks for the recipe!

closet chef in ma February 28, 2010

I made this a few years back when I found it in the TOH magazine. My was it wonderful! A great change from the regular chicken soup! Easy and fast! Can't beat that! Thanks for posting for all of us!

Mary N. January 24, 2009

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