Chicken Vegetable Soup
From: Margot, Loretteville, Quebec, Canada
Servings: 4
IngredientsPreparation
  • 1 tablespoon [15 g] butter or margarine
  • 1 onion, chopped
  • 1 1/2 cups [375 mL] carrot slices
  • 3/4 cup [190 mL] celery slices
  • 1 [10-ounce / 284-mL] can chicken broth concentrate
  • 2 cups [500 mL] water
  • Pinch of thyme
  • 1/3 cup [80 mL] uncooked vermicelli noodles
  • 1/2 cup [125 mL] cooked chicken dices
  • Salt and pepper, to taste
  • Freshly choppped parsley, to garnish
  • Melt butter or margarine into a medium casserole, over medium-low heat.
  • Soften chopped onion along with carrot and celery slices for 5 minutes being careful not to let brown, stirring frequently.
  • Pour in chicken broth concentrate and water; sprinkle with thyme.
  • Bring to a boil, cover, reduce heat and leave to simmer for 5 minutes.
  • Add vermicelli noodles and leave to simmer for 5 to 7 minutes more, until vegetables and vermicelli are tender, stirring occasionally.
  • Mix in cooked chicken dices.
  • Reheat then salt and pepper soup.
  • Serve, garnished with freshly chopped parsley.