Chicken Soup with Rice Vermicelli Recipe:
Ginger and Soy Sauce Chicken Soup with Rice Vermicelli and some Veggies.
I’ve been away from home attending a family function at Pune and that’s the reason for no post over last three days, sorry. I was quite happy to be back to Delhi this beautiful morning but the Pune nostalgia did linger on for the entire day though. It is Pune where I had first met the love of my life, who’s by the way is Mr H now. Every corner of the city has memories from times when we painted it pink over our uncountable dates. It would have been great to share some pictures of the city but we didn’t really find time to go around it for our trip was quite rushed up, never mind there’s always a next time.
Well, before we left Delhi the weather had been wonderful and I simply loved the way it rained for the whole day on 1st, Aug. The only mood spoiler was the cold that both I and Mr. H had caught, so nothing but some spicy and warm soup could soothe our throat and lift up our senses. I, therefore, made us this warm and spicy Chicken soup with Rice Vermicelli for Dinner, certainly a comfort food that made us sleep well before we caught our early morning fight next day.
Ingredient’s (Serves 4-5):
- 400 gms boneless chicken breasts or thighs, cut to small soup cube size
- 6 cups chicken stock, chick here for the recipe
- 100 gms rice vermicelli
- 1 carrot, fine diced
- 1 medium onion, finely chopped
- ½ yellow bell pepper, fine diced (julienned)
- ½ green capsicum, fine diced (julienned)
- 1 tablespoon grated fresh ginger
- 2 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- A handful of fresh celery
- 1 tablespoon olive oil
- 1 teasponn sesame oil.
- Salt to taste
- Roasted paprika, crushed pepper and oregano to dress up
- A handful of torn fresh parsley.
- Heat oil in a deep skillet, cook onion, carrots and chicken together with a few celery leaves and a few pinches of salt for 3-4 minutes.
- Pour in the chicken stock. Add the grated ginger and couple of more celery leaves.
- Add salt to taste and sprinkle some crushed pepper, give a nice mix and cover with a lid and let simmer for 15-20 minutes.
- Add the soy sauce, rice vinegar and the uncooked rice vermicelli and cook for 4-5 minutes till the noodle is cooked al dente on high flame.
- Turn off and tip in the julienned bell peppers and sesame oil, cover back with the lid and allow resting for 3-4 minutes.
- Dress up with dry oregano, paprika, torn parsley and serve hot.
Dos and Don’ts:
- Do add a dash of fish sauce if you like.
- You may replace stock with broth.
- If you are adding precooked vermicelli, do first reduce the soup to required quantity and then tip in the vermicelli just before turning off.
- Don’t reduce the soup to a very thick consistency for it is best enjoyed with a medium thick consistency with noodle.
- Do not overcook the vermicelli, keep it al dente.
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