Chicken Soup with Leeks and Vermicelli

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Sugarplum

Guest
#1
2 tbsp olive oil ( not extra virgin)
4 leeks , chopped
6 skinless ,boneless chicken thigh , diced
generous 3 oz/86 g of vermicelli
5 2/3 cups basic vegetable stock
dash of Worcestershire sauce
6 fresh chives , chopped
6 thick bacon slices
2 tbsp chopped fresh flat-leaf parsley
salt(Kosher or your desire salt) and pepper

1) Heat the oil in a pan . Add the leeks and cook over low heat , stirrings occasionally , for 5 minutes , until softened . Add the chicken , increase the heat to medium and cook , stirring frequently , for 2 minutes .

2) Pour in the basic vegetable stock , add the Worcestershire sauce and chives , and bring to boil ... Then Add the vermicelli and cook .stirring constantly for 2 more minutes . Reduce the heat , cover and simmer for 20-25

3) Meanwhile preheat the broiler . Broil the bacon for 2-4 minutes on each side , until crisp . Remove and let cool , then
crumble

4) Season the soup to taste with salt and pepper and stir in the parsley . Ladle into warmed bowls , sprinkle with the crumbled bacon and serve ..

Good for the cold weather or winter...

Serves 6
 

blue_ladybug

Senior Member
Feb 21, 2014
70,869
9,601
113
#2
This sounds nom nom.. *drools* :eek:
 
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Mooky

Guest
#3
Wow!This sounds absolutely scrumptious!Will try it!:)
 

Desertsrose

Senior Member
Oct 24, 2016
2,824
207
63
#4
Looks delicious, perfect for this time of year!
 

notmyown

Senior Member
May 26, 2016
4,656
1,106
113
#6
wowwwww! :)

does making this with leftover turkey sound like it would work?

also, welcome to the site, Sugarplum and Desertsrose!! :) :)
 

peacenik

Senior Member
May 11, 2016
3,071
26
38
#7
I always use leftover turkey for soups - the flavor is just terrific!