Chicken soup for the soul?? Quick, easy and perfect for Tassie Winter nights.
6 chicken thigh fillets
2 litres good quality chicken stock
1 onion diced
1 large carrot diced
1 large stick celery diced
1 small white swede diced
150 g vermicelli
salt & pepper to tast
fresh parsley to garnish
Boil thigh fillets in a large soup pan with enough water to cover until cooked through (this will get some of the fat out of the thigh fillets). Strain chicken and shred finely, set aside.
Fry onion until soft in approx 2 tbs olive oil until soft, add celery cook for another minute then add carrot and swede. Sweat veges for approx 2 mins stirring all the time.
Pour stock over veges, add chicken and bring to the boil.
Once veges are cooked through add vermicelli to the boiling soup, (You may need to add more water at this stage).
Add salt and pepper to taste (depending on your stock you may need to add a tsp of powdered stock to lift the flavour)
Once vermicelli is cooked through, serve soup sprinkled with parsley.