Oriental chicken soup

Perfect for cold fall and winter days, this soup made with fondue chicken, chicken broth, tamari, honey, vermicelli and fried Chinese noodles comes together in just five minutes for a quick and tasty meal!

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    5 min
    6
    15 min
    Freeze for three months.

    • Ingredients

      • 3 tbsp (45 ml) sesame oil
      • 450 g (1 lb) fondue chicken
      • 4 green onions, chopped
      • 2 cloves garlic, chopped
      • 1.5 liters (6 cups) chicken broth
      • ¼ cup (60 ml) tamari sauce
      • ¼ cup (60 ml) honey
      • 2 sticks of lemongrass
      • Pepper from the mill to taste
      • 225 g (½ lb) rice vermicelli
      • 1 cup (250 ml) fried Chinese noodles
      • ½ cup (125 ml) chopped fresh cilantro

    • Preparation

      1. In a saucepan, heat the oil and cook the chicken for 3 minutes.
      2. Add all other ingredients except rice vermicelli and simmer for 10 minutes.
      3. Add the vermicelli and cook for 2 minutes.
      4. Remove the lemongrass sticks.
      5. Sprinkle with fried noodles and cilantro when serving.

    For the adventurers

    Notes and tips

    Add 1 tbsp (15 ml) of sambal oelek at the same time as the rice vermicelli.

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