Vermicelli Chicken Noodle Soup

Perfect for a rainy day or a cold night! This dish is very savory and healthy. It is also very easy and quick to make. You can even make it vegetarian by not adding the chicken and using fish or vegetable broth instead of chicken broth. This is my version of the traditional chicken noodle soup. =)

Vermicelli Chicken Noodle Soup

What you need:

Vermicelli noodles (thin glass noodles easily found in Asian markets)

fish sauce

black pepper

chicken broth (I use low sodium broth)

baby bok choy

bell peppers (Use any color you want: red, orange, green or yellow)

sweet onions

tomotoes

chicken breast

mushrooms

1. Boil water and cook chicken breast. Once it is cooked, cool with water and shred chicken into small pieces. Set aside.

2. Soak vermicelli noodles in a big bowl of cold water until it softens. You need to do this before every time you want to cook vermicelli noodles or else it will be hard. Set bowl of vermicelli noodles aside.

3. Chop all vegetables into cubes or smaller pieces (baby bok choy, tomatoes, bell peppers, sweet onions, mushrooms.

4. Pour chicken broth and water into a pot. Add in your vegetables and cook.

5. Once vegetables are cooked, add in the vermicelli noodles and chicken. It doesn’t take long for the noodles to cook especially in boiling water.

6. Add fish sauce and black pepper according to your tastes. Pour into a bowl and enjoy!