Chicken Soup with Vermicelli and Vegetables

Serves 4


Ingredients:

1kg chicken pieces (such as drumsticks and thighs)
1.5L water
6 spring onions, chopped
¼ tsp salt
¼ tsp pepper
2cm piece fresh ginger, very finely sliced
2 bay leaves
2 tbsp soy sauce
100g dried rice vermicelli
50g spinach leaves, roughly chopped
2 celery sticks, very thinly sliced
200g bean sprouts, scraggly ends removed
crisp fried onion, for garnish
chilli sauce, to serve


Method:

• Combine the chicken and water in a medium pan and bring to the boil; skim off any scum. Add the spring onion, salt, pepper, ginger, bay leaves and soy sauce, then reduce the heat and simmer for 30 minutes.


• Place the vermicelli in a heatproof bowl. Cover it with boiling water and leave to soak for 10 minutes or until soft; drain.


• Arrange the vermicelli, spinach, celery and bean sprouts on a platter. To serve, each diner places a serving of vermicelli and a selection of vegetables in large individual serving bowls; pour the chicken soup, including a couple of pieces of chicken, into each bowl. Sprinkle over the fried onion and season with chilli sauce.

Nutrition per serve:
Protein 40g
Fat 5g
Carbohydrate 25g
Dietary Fibre 3g
Cholesterol 115mg
1315 kj (315 cal)