Chicken Soup with Vermicelli and Vegetable Recipe

Number of serving: 4

Preparing time: 15 minutes

Cooking time: 45 minutes

Ingredient A:
1kg / 2 lb chicken pieces (drumsticks or thighs)
1.5 litres water
100g / 3 1/3 oz dried rice vermicelli
Crips fried onion, for garnish
Chilli sauce

Ingredient B:
6 spring onions, chopped
teaspoon salt
teaspoon pepper
2 cm or 3/4 inch piece fresh ginger, finely chopped
2 bay leaves
2 tablespoon light soy sauce

Ingredient C:
50g / 1 2/3 oz spinach leaves, coarsely chopped
2 celery sticks, finely sliced
200g / 6 oz bean sprouts, with the roots end removed

Mix the chicken and water in a pan and bring to boil, skim off any scum float on surface. Add the Ingredient B, change to low heat and simmer for 30 minutes. Put the vermicelli in a bowl, cover with boiling water and leave to soak for 10 minutes or until soft, drain. Place Ingredient C into the bowl, pour in the chicken soup and sprinkle the fried onion and chilli sauce.

Health Tip: Low salt cooking recipes.


More Low Salt Recipes