Mediterranean soup with chicken and vermicelli
Mediterranean soup with chicken and vermicelli
4 portions
Ingredients
- 300 g of diced chicken breasts
- 2 diced carrots
- 1 small eggplant peeled and diced
- 2 diced tomatoes
- 150 g vermicelli
- 1 chopped onion
- 6 cups chicken broth
- 2 tbsp lemon zest
Preparation
- In a large saucepan, heat a little bit of olive oil over medium heat. Cook the chicken for 4 to 5 minutes until they lose their pinkish color
- Add the onion, carrots and eggplant. Continue cooking for 4 to 5 minutes.
- Add the tomatoes and chicken broth. Bring to boil, then simmer for 10 to 12 minutes over low heat.
- add the vermicelli and continue cooking for 3 minutes.
- Pour the soup into bowls. If desired, garnish with lemon zest.
