Chicken And Vermicelli Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 2 | oz | Peastarch noodles |
| 1 | c | Chicken |
| 1 | Scallion | |
| 6 | c | Stock |
| 1 | t | Salt |
| 1 | t | Soy sauce |
INSTRUCTIONS
Break peastarch noodles (vermicelli) in 3-inch lengths and soak. Sliver chicken. Mince scallion. Bring stock to a boil. Add chicken and simmer, covered, 10 minutes. Add vermicelli and simmer, covered, 10 minutes more. Stir in salt and soy sauce. Garnish with minced scallion. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 43
Total Fat: 4.7g
Cholesterol: 10.8mg
Sodium: 1325.2mg
Potassium: 453.7mg
Carbohydrates: 13.6g
Fiber: <1g
Sugar: 6.1g
Protein: 10.5g