You are here

Vegetable Noodle Soup

admin's picture
Ingredients
  No salt added chicken broth 31 1⁄2 Ounce, undiluted (3 Cans Of 10.5 Ounce Each)
  Water 2 Cup (32 tbs)
  Carrots 2 , scraped and cut into 1-inch julienne strips
  Sweet red pepper 1 , seeded and cut into 1-inch julienne strips
  Leeks 1 , cut into 1-inch julienne strips
  Vermicelli 2 Ounce, broken in half
  Salt 1⁄2 Teaspoon
  White pepper 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

Rate It

Your rating: None
3.79643
Average: 3.8 (14 votes)