Chicken Vermicelli Soup With Egg Shreds

This light soup can be put together in a matter of minutes and is full of flavor.

• Ready In: 15 mins
• Serves: 4

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

Directions

1. Whisk the eggs together in a small bowl; stir in chopped cilantro.
2. 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.
3. Repeat the process until all of the egg mixture is used up.
4. Tighly roll each egg "pancake" up and slice thinly into shreds; set aside.
5. Bring the chicken stock to a boil and add the vermicelli; cook for 3 to 5 minutes or until the vermicelli is almost tender.
6. Add the sliced chicken and salt and freshly ground black pepper to taste.
7. Heat soup through 2 to 3 minutes, then stir in the egg shreds.
8. Serve immediately.