Vermicelli Soup "Thessaloniki" - A Step By Step Recipe With A Photo

Whenever you crave soup and are running out of time, make this light chicken noodle soup. Its zest is the corn it contains, which makes it more interesting and intense.

Cooking description:

To prepare the Thessaloniki soup, we need to boil the chicken breast and take it out. Add corn to the broth, then fry the carrots and onions. Add vermicelli, spices and cook until tender. Serve immediately with boiled breast and herbs. Enjoy your meal!

Purpose: For lunch / Inexpensive

Main ingredient: Vegetables / Poultry / Corn / Vermicelli

Dish: Soups

Ingredients:

• Chicken breast - 1 Piece
• Corn - 70 grams (canned)
• Vermicelli - 150 Grams (thin)
• Carrots - 100 Grams
• Bulb onion - 50 Grams
• Vegetable oil - 40 grams
• Salt - 1 To taste
• Spices - 1 To taste (ground coriander)
• Greens - 1 Bunch
• Water - 1.5 Liters

Number of Servings: 5-6

How to cook "Thessaloniki Vermicelli Soup"

Prepare all the ingredients you need. Rinse the chicken breast, boil it in salted water until tender. Remove from broth, place in a plastic bag and tie. This is necessary so that it does not become windy and does not lose its juiciness. Put corn in a boiling broth, cook for five minutes at a low boil. While the breast is cooking, fry the diced onions and grated carrots in vegetable oil until tender. Add to corn broth. Pour fine vermicelli (preferably hard varieties), bay leaf and spices into boiling broth for corn. Add salt to taste and cook until tender. Cut the breast, arrange on bowls, add soup and herbs. Serve immediately.