Chicken Rice Vermicelli Soup

mums the word's Note:

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.)

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 8 cups water
• 1 ½ 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

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

[closet chef in ma]

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!

[Chef of 5]

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!