Chicken Soup with Vermicelli

Chicken Soup with Vermicelli

Side Dish 

  • 4

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 small potato
  • 3 medium carrots
  • 2 medium stalks celery
  • 1 small onion
  • 2 cloves garlic
  • 2 Tbsp butter
  • 2 Tbsp oil
  • 4 cups chicken stock
  • 4 boneless skinless chicken thighs, cubed
  • 1/4 cup chopped dill
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup broken vermicelli

Preparation

1. Peel and dice the potato, carrots and celery. Peel and roughly chop the onions and garlic. Place the onions and garlic in the bowl fitted with the ultrablade knife. Mix at speed 11 for 30 seconds.

2. Replace the ultrablade knife with the mixer. Add the butter, oil, carrots and celery. Launch the P1 simmer program at 270°F for 4 minutes.

3. Add the stock, chicken, dill, potatoes, coriander, ginger, salt and pepper. Launch the P2 simmer program at 200°F for 40 minutes. Add the vermicelli 5 minutes before the end of cooking.