Chicken Vermicelli Soup With Egg Shreds

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    large eggs
  • 2
    tablespoons chopped cilantro
  • 6 12
    cups homemade chicken stock
  • 1
    cup dried vermicelli
  • 4
    ounces cooked chicken breasts, sliced
  • salt & freshly ground black pepper, to taste
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DIRECTIONS

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