Vegetable Noodle Soup Recipe
Ingredients
| No-salt added chicken broth - 3 cans of 10 1/2-ounces each, undiluted | ||
| Water | 2 Cup (16 tbs) | |
| Carrots - 2, scraped and cut into 1-inch julienne strips | ||
| Sweet red pepper - 1, seeded and cut into 1-inch julienne strips | ||
| Leek - 1, cut into 1-inch julienne strips | ||
| Vermicelli | 2 Ounce, broken | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
MAKING
1) In a large Dutch Oven, combine together the undiluted chicken broth and 2 cups of water.
2) Bring the mixture to a boil and then add the sweet red pepper, carrots and leek. Mix well.
3) Cook the mixture over moderate-high heat for about 4 minutes.
4) Add the salt, vermicelli and white pepper.
5) Cook for another 6 minutes, till the vermicelli is al dente and the vegetables are soft.
SERVING
6) Ladle the hot soup into individual serving bowls and serve immediately. Makes an excellent appetizer.
1) In a large Dutch Oven, combine together the undiluted chicken broth and 2 cups of water.
2) Bring the mixture to a boil and then add the sweet red pepper, carrots and leek. Mix well.
3) Cook the mixture over moderate-high heat for about 4 minutes.
4) Add the salt, vermicelli and white pepper.
5) Cook for another 6 minutes, till the vermicelli is al dente and the vegetables are soft.
SERVING
6) Ladle the hot soup into individual serving bowls and serve immediately. Makes an excellent appetizer.
Chef
