Chicken Recipes

CHICKEN SOUP WITH EGG SHREDS

This light soup can be put together in a matter of minutes and is full offlavor.

INGREDIENTS
3 jumbo eggs
2 tablespoons chopped cilantro or parsley
6 1/4 cups homemade or canned chicken stock
1 cup dried vermicelli or angel hair pasta
4 ounces cooked chicken breast, sliced
salt and pepper

SERVES 4—6

1. First make the egg shreds. Whisk the eggs together in a small bowl and stir in the chopped cilantro or parsley.

2. Heat a small nonstick frying Lpan and pour in 2—3 tablespoons beaten egg, swirling to cover the bottom evenly. Cook until set. Repeat until all the mixture is used up.

3. Roll each pancake up and slice thinly into shreds. Set aside.

4. Bring the stock to a boil and 1 add the pasta, breaking it into short lengths. Cook for 3—5 minutes, until the pasta is almost tender, then add the chicken, salt and pepper. Heat through for 2—3 minutes, then stir in the egg shreds. Serve immediately.