Need a great soup recipe? How’s about Chicken Vermicelli?

So many of you have asked for this recipe, I thought I might post it up so EVERYONE can have it. You will enjoy this luscious, silky chicken soup. Obvs, you will need to break this down otherwise you will end up with 15 quarts!!

CHICKEN VERMICELLI 

1)Bring 8 qts of water to a rapid boil

2)Now stir the following ingredients in with a whisk (stir for 20 seconds so noodles don’t clump together)…

•2 LB boneless, skinless CHICKEN 

•2 QTS MIREPOIX, ¼” dice (2 parts onion,1 part celery,1 part carrots)

•1/2 pound CHICKEN BASE

•1 LB VERMICELLI (broken into 1” pieces) 

•1 T S&P mix (4 parts SALT, 1 part PEPPER)

3)Once your linguini is just cooked, thicken your soup with a white wash made of  1 PINT flour mixed with 2 quarts ½ & ½ poured through a chinois.

4)Fish out your cooked CHICKEN and dice it. (½” dice). NO BIGGER THAN ½.”

5)Divide your diced chicken between 7 QTS. Pour soup over chicken.

6)As a finishing touch, sauté 1/4 # SPINACH (1/16” slivered) in ¼ c olive OIL, 1 t S&P and 2 T FRESH GARLIC until wilted.

7)Off the heat, whisk in the cooked spinach to your soup along with a ¾ cup of ROMANO CHEESE

Enjoy!!