Chicken Vermicelli Soup with Egg Shreds

The Everyday Chicken Cookbook: Over 365 Step-By-Step Recipes for Delicious Cooking All Year Round

I made this the other night and it was amazing.  I highly recommend this one.  I added a little bit more noodles and found that I probably shouldn't have based on the noodle to chicken stock ratio in the leftovers. The only thing I would do differently would be to use the exact amount of noodles they call for or a bit less and cut the chicken into thin small pieces.  I think this will help give it more balance.  Enjoy!


(Serves 4 - 6)

3 Large Eggs
2 Tbsp Chopped Fresh Coriander (Cilantro) or Parsley
6 1/4 Cups Good Chicken Stock or Consomme
1 Cup Dried Vermicelli or Angel Hair Pasta
4 oz Cooked Chicken Breasts, Slicked
Salt and Pepper to Taste


First make the egg shreds.  Whisk the eggs together in a small bowl and stir in the chopped coriander or parsley.  Heat a small, non-stick frying pan and pour in  2 - 3 Tbsp egg, swirling to cover the base evenly.  Cook until set.  Transfer to a chopping board.  Repeat until all the mixture is used up.  Roll up each egg pancake and slice thinly into shreds.  Set aside.

Bring the stock or consomme to a boil and add the pasta, breaking it into short lengths.  Cook for 3 - 5 minutes or until the pasta is almost tender, then add the chicken, salt and pepper.  Heat through for 2 - 3 minutes, then stir in the egg shreds.  Serve immediately.


Post a Comment