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Chicken Vermicelli Soup with Egg Shreds
Chicken Vermicelli Soup with Egg Shreds is a modern Fusion recipe for a classic soup of egg shreds, chicken breasts and vermicelli in a chicken stock or chicken consomme base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chicken Vermicelli Soup with Egg Shreds. Croûtons.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4–6
Rating: 
Tags : Chicken RecipesFowl RecipesFusion RecipesFusion Recipes
This is a classic Fusion recipe for a soup of chicken breasts, vermicelli and egg shreds in a chicken stock base.
Ingredients:
3 large eggs
2 tbsp fresh coriander, chopped
1.5l good chicken stock or chicken consommé
115g dried vermicelli
115g cooked chicken breasts, sliced
salt and freshly-ground black pepper, to taste
Method:
Begin by preparing the egg threads. Crack the eggs into a bowl, whisk lightly then add the coriander and whisk again.
Heat a small non-stick frying pan and pour in 3 tbsp of the egg mix. Swirl to cover the base of the pan and cook until set. Transfer the omelette to a chopping board then repeat the cooking process with 3 tbsp more of the egg mix. Continue this process until all the egg mix has been cooked.
Take each omelette in turn, roll it up and slice into thin shreds.
In the meantime, add the stock to a large pan and bring to a boil. At this point add the pasta, breaking it into short lengths before adding to the pot. Cook for about 4 minutes, or until the pasta is nearly tender then add the chicken pieces and adjust the seasonings to taste.
Allow all the ingredients to heat through (about 3 minutes) then stir in the shredded eggs. Serve immediately, ladled into warmed soup bowls.
