Chicken Soup with Tomatoes and Vermicelli
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ chicken
- 2 ½ liters water
- 1 can tomatoes, chunky, 400 g
- 250 ml tomato puree
- 5 tablespoon olive oil
- 1 teaspoon, leveled pepper, black
- 1 teaspoon, leveled chilli flakes
- sea-salt
- 125 g vermicelli
Print Recipe
Pin Recipe Instructions
- Put the half chicken with the water in a saucepan and cook on a high flame for about 40 minutes.
- Take out and let cool down a bit. Remove the meat from the bone, cut into small pieces and return to the pot. Add chunky tomatoes, tomato puree, olive oil, pepper, chilli and salt and cook for another 10 minutes. Finally, break the vermicelli into small pieces by hand. Put in the saucepan and cook until the noodles are soft.
- Serve with crispy garlic bread.
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