in Soup Recipes

Chicken soup

updated

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Ingredients for 1 servings:

  • 30 g vermicelli
  • Salt
  • 40 g carrot(s)
  • 50 g chicken breast, thinly sliced
  • 3 stalks of parsley, flat
  • 2 tsp chicken broth, granulated
  • 3 tbsp baking peas

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

to go

Cook the vermicelli in salted water according to the package instructions, drain, rinse, and let drain. Peel and finely grate the carrot. Cut the cold cuts into strips. Pluck the leaves from the parsley and finely chop. Place the noodles, broth, carrots, cold cuts, and parsley in a heat-resistant, sealable 500 ml jar and seal tightly. To prepare, pour 300 ml of boiling water into the jar and mix everything well with a tablespoon. Let stand for 5 minutes. Serve with baking peas.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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