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!
Ingredients:
(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
Directions:
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.
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