Chicken Rice Vermicelli Soup
"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
- In large saucepan, bring water, celery and carrots to a boil.
- Stir in cubed chicken, rice/vermicelli mix and bouillon.
- Return to a boil then reduce heat, cover and simmer 15-20 minutes or til rice is tender.
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Reviews
-
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! -
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!
Tweaks
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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!
RECIPE SUBMITTED BY
<p>I have two teenage children and am very happily married. We live in Southern, Ontario. <br /><br />I live to cook and just love to putter around the kitchen. I enjoy reading all kinds of cookbooks which I borrow from the library or buy second hand. I really like Taste of Home magazine, because the recipes are from ordinary people and aren't too complicated. I also like to read community or church cookbooks because you know that the recipe must be special for someone to share it. <br /><br />I discovered RecipeZaar because it was mentioned by someone in a cooking magazine...now I am hooked. I think it is so helpful to read the reviews and suggestions from others who have tried recipes before me. <br /><br />I always thought of myself as a pretty good cook, but I am learning so much since I have joined RecipeZaar. I really appreciate the ideas and feed back that everyone provides.</p>
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