Submitted by Shellie Fazio
Chicken Soup with Vermicelli Noodles
Ingredients
- 4- 8 chicken Thighs (sliced thinly )
- 6 cups of chicken stock
- 2 cups of water if not Brothy enough
- 2 onions diced
- Garlic to taste
- 2 teaspoons of curry powder
- 1/4 cup of soy sauce
- 1/2 cup of oyster sauce
- 1 Pkt of Chicken noodle soup mix (or a couple of stock cubes)
- Vermicelli Noodles ( 200g pkt) Don’t add the whole packet , they will soak all your Broth up just 1/2 Pkt
- FROZEN Vegetables Eg Frozen Cauliflower, Frozen Beans and Frozen carrots 2 cups or as much as you would like
Instructions
- Brown onion with Garlic , then brown Chicken put in slow cooker
- Add all other ingredients except noodles,
- Don’t add noodles until 20 mins before serving, then place noodles on top of broth, stirring a few times once soft
- Cook on High for 3 1/2 hours
- Smells and tastes divine
- DONT OVER COOK NOODLES or they will turn to mush
Tried this recipe?Let us know how it was!
I made this dish tonight and found it was way too salty. My kids couldn’t eat it saying it was too spicy. The whole meal turned very gluggy after 3hrs
I definitely won’t be making this one again.
Hi Louise, While this isn’t my own recipe I’m sure Shellie wouldn’t mind me offering some solutions 🙂
To reduce salt you could use salt reduced stock and salt reduced soy sauce – that would make a huge difference to it’s saltiness 🙂
For the ‘gluggy’ did you add the extra 2 cups of water as suggested? If you did and it still wasn’t soupy enough for your preference you could always have added more water next time 🙂
Made this for tonight’s dinner and it was very tasty. Everyone enjoyed it. It was a little on the salty side but still yummy. I think I will try salt reduced stock next time. Will definitely be making again though
The taste was pretty good, but the vegetables disintegrated into mush. Next time I will try adding them closer to the end