Chicken Vermicelli Soup
Servings 4 -6
Ingredients
- 400 gm boneless chicken cubed into small paces
- 25 gm butter
- 2 tbsp olive oil
- 4 cloves garlic minced
- 3 spring onions chopped separately
- 1 large carrot peeled and chopped
- 1 cup shredded cabbage
- 1 tbsp paprika powder
- 1 tsp black pepper powder
- 1 cup vermicelli check notes
- 1/4 cup oats
- 1 cube chicken stock
- Salt and pepper to taste
Instructions
- Melt the butter and add the olive oil. Once hot, add the garlic and sizzle.
- Add the white part of the spring onion to it and saute for a minute.
- Add the carrots and cabbage and toss well.
- Add the chicken along with the spice powders and give a good mix. Cook for around five minutes.
- Add the vermicelli and toss well. Add around four cups of water, add the chicken stock cube. Allow the mixture to come to a boil.
- Adjust seasoning and add the oats. Cook till the vegetables and chicken is all cooked, and the vermicelli is done.
- Add the greens of the spring onion and switch off. Add crushed pepper and a squeeze of lemon juice, if you like. Serve hot.
Notes
As the soup sits, it tends to thicken.
Use 1/4 cup vermicelli, if you do not want too much of it in your soup.
You can replace the vermicelli with orzo pasta too.
You can add 2 tbsp soya sauce and a tbsp of chilli sauce for an extra zing.
Use 1/4 cup vermicelli, if you do not want too much of it in your soup.
You can replace the vermicelli with orzo pasta too.
You can add 2 tbsp soya sauce and a tbsp of chilli sauce for an extra zing.