Return to Chicken Recipes Index

Chicken and Vermicelli Soup

2 tbsp. oil
1 chicken breast, split and boneless (you can use more)
1 med. onion, chopped
1 med. green pepper
2 cloves garlic, minced
1/2 tsp. oregano leaves
4 cans chicken broth (14 1/2 oz. each) or 6 c. homemade broth
2 tomatoes, chopped or canned
1-1/4 c. uncooked Vermicelli noodles, broken
Monterey Jack cheese cut in 1/2 inch cubes

In 3 quart saucepan over medium heat, cook chicken, onion, green pepper with garlic and oregano until tender. Add broth and tomatoes and noodles. Heat to boiling. Reduce heat to low. Simmer covered 20 minutes. Top with cheese. (Double and freeze.) Serve with French bread and salad. Perfect meal! Serves 8.