Chicken, romaine and vermicelli soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Cloves garlic chopped | |
| 2 | tablespoons | Olive oil |
| 6 | cups | Chicken stock or canned broth |
| 3 | Stalks chopped carrots | |
| 1 | cup | Chopped cooked chicken |
| 6 | Leaves Romaine lettuce broken into 2-inch pieces | |
| 1 | ounce | Angel Hair pasta broken |
| Salt and pepper | ||
| Grated Parmesan cheese | ||
Directions
In a large saucepan, cook garlic in oil over moderate heat until golden, about 3 minutes. Add stock and bring to a boil. Add lettuce to stock and simmer 10 minutes. Add pasta and simmer until tender, 10 mins. Add chicken, if using, and heat through. Season with salt and pepper to taste. Ladle into bowls and pass cheese separately. Serve with Italian bread. Serves 4 people
NOTES : Easy & Italian. Especially for garlic lovers. Add chicken for a heartier soup, omit for a delicious, lighter, vegetable soup.
Recipe by: 365 Ways to Cook Chicken Posted to MC-Recipe Digest V1 #1058 by NKG2bbg <NKG2bbg@...> on Jan 27, 1998