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Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Chicken stock

  2. 1/2 cup 99g / 3 1/2oz Vermicelli or fine egg noodles

  3. 2 tablespoons 30ml Olive oil

  4. 1 Chicken breast - cooked, julienned

  5. 2 Green chilies - chopped

  6. 1 Tomato - peeled, seeded,

  7. And chopped 2 Green onions - sliced finely

  8. On a diagonal

  9. Salt - to taste

  10. Freshly-ground white pepper - to taste

  11. Garnish

  12. Chopped cilantro

  13. Toasted sunflower or pumpkin seeds

  14. 1 Avocado - sliced thin

Instructions Jump to Ingredients ↑

  1. Break the pasta into 1/2-inch pieces and fry in the oil until it's brown. Drain and add to the stock, while it is simmering in a saucepan. Cook until just tender, about 5 minutes. Stir in the chicken, tomato, green onion, and cook until the mixture is just heated through.

  2. Ladle into bowls, garnish sparcely with the cilantro, seeds, and avocado, and serve. Pass separate bowls of the garnish.

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