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
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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
First time making this recipe and enjoyed it. Just enough curry to not be too spicy for me and will make it again.
Thank you.