Chicken Rice Vermicelli Soup

Submitted by mums the word

"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.)"

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 10

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

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!

 

[Mary N.]

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!