Serves: 4
Total Calories: 214
1. Break peastarch noodles (vermicelli) in 3-inch lengths and soak. Sliver chicken. Mince scallion.
2. Bring stock to a boil. Add chicken and simmer, covered, 10 minutes.
3. Add vermicelli and simmer, covered, 10 minutes more. Stir in salt and soy sauce. Garnish with minced scallion.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Chicken And Vermicelli Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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