Chicken, Romaine and Vermicelli Soup

4 Servings

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Chicken, Romaine and Vermicelli Soup Ingredients

3 Cloves garlic chopped	6 Leaves Romaine lettuce
2 tb Olive oil	1 oz Angel Hair pasta broken
6 c Chicken stock or canned	Salt and pepper
3 Stalks chopped carrots	Grated Parmesan cheese
1 c Chopped cooked chicken

Instructions for Chicken, Romaine and Vermicelli Soup

In a large saucepan, cook garlic in oil over moderate heat until golden, about 3 minutes. Add stock and bring to a boil. Add lettuce to stock and simmer 10 minutes. Add pasta and simmer until tender, 10 mins. Add chicken, if using, and heat through. Season with salt and pepper to taste. Ladle into bowls and pass cheese separately. Serve with Italian bread. Serves 4 people NOTES : Easy & Italian. Especially for garlic lovers. Add chicken for a heartier soup, omit for a delicious, lighter, vegetable soup. Recipe by: 365 Ways to Cook Chicken Posted to MC-Recipe Digest V1 #1058 by NKG2bbg on Jan 27, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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