I haven’t cooked this soup in a long time until I saw my friend Nora posting it on her blog. I even made it twice in a week! Just using the veggies I had on hand like carrots, zucchini, chayote, spinach, or whatever is deep down in your refrigerator’s vegetables drawer.
Here are the ingredients:
3 Cups of cooked shredded chicken or cut in cubes
8 cups of chicken stock
8 ounces of Vermicelli
2 small diced carrots (About 1 1/4 cup)
1 diced zucchini (About 1 cup)
1 diced Chayote (about 1 1/2 cup)
1 Small diced potato ( 6 1/2 ounces)
2 Tomatoes, chopped /10 ounces/3cups
2 Garlic cloves
1/4 of an Onion finely diced/2 ounces/About 1/2 cup
2 Tablespoon of olive oil or vegetable oil
1 cup of water
Salt to taste and freshly ground black pepper
Some finely Chopped Cilantro to garnish or just the springs
Lemon Wedges, for serving
1. Prepare all your ingredients dicing the vegetables.
2. Add 1 tablespoon of the oil in your soup pot at medium heat.
And now, tell me: What is your favorite soup?