Ingredients
2 raw chicken breasts
8 cups chicken stock
8oz vermicelli noodles
2 small carrots diced
1 zucchini diced
1 choko diced
1 small potato diced
3 cups chopped tomatoes
2 garlic cloves
1/4 onion finely diced ( 1/2 cup)
2 tbsp olive oil
1 cup water
1 large Lime cut in to 8 wedges
Coriander bunch
Method
•Dice all the vegetables ready to go
•Add 1 tbsp oil to your soup pot at medium heat, add the vermicelli noodles and fry for a couple of minutes turning gently. Remove from pan and place on kitchen towel to drain excess oil.
•Add the other tbsp oil to the pot and add the carrots for 2 to 3 minutes then add potato,onion, choko and zucchini cook for 5 minutes on medium.
• Whilst the vegetables are cooking place the tomato and garlic in the blender with the cup of water and blend until smooth. Add to the soup pot and cook for a further 5 minutes.
• Add the vermicelli noodles and cook for 3 minutes. Then thinly slice the chicken breast place in the soup and cook for 5 minutes.
•Serve with lime wedges, a dollop of sour cream and coriander.
This is a beautiful soup.
