Ingredients
200 g roast chicken
2 carrots
1 stalk green onion
1 green pepper
50 g fine vermicelli
30 g butter
2 cubes vegetable broth
1/2 bunch parsley
yogurt
Method
Carrot, onion and green pepper sauté in the butter. Pour 1.5 liters of hot water and when it boils add the chopped chicken, noodles and broth. After cooking sprinkle with plenty of parsley. Serve with 1 tbsp yogurt in each bowl.
Containers:
Difficulty
Easy
Tested
0 users
Comments
This soup do when I cooked roast chicken and left some meat.