Chicken Vermicelli Soup With Egg Shreds

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 large eggs
• 2 tablespoons chopped cilantro
• 6 1/2 cups homemade chicken stock
• 1 cup dried vermicelli
• 4 ounces cooked chicken breasts, sliced
• salt & freshly ground black pepper, to taste

Recipe

• 1 whisk the eggs together in a small bowl; stir in chopped cilantro.
• 2 heat a small nonstick frying pan and pour in 2 to 3 tablespoons of the beaten egg, swirl to cover the bottom of the pan evenly; cook until set.
• 3 repeat the process until all of the egg mixture is used up.
• 4 tighly roll each egg "pancake" up and slice thinly into shreds; set aside.
• 5 bring the chicken stock to a boil and add the vermicelli; cook for 3 to 5 minutes or until the vermicelli is almost tender.
• 6 add the sliced chicken and salt and freshly ground black pepper to taste.
• 7 heat soup through 2 to 3 minutes, then stir in the egg shreds.
• 8 serve immediately.