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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe came from a chicken soup recipe on Zaar that soaked up all the stock leaving only the noodles. I modified it to be a tasty side dish that is way better than the Lipton packages. To make it heartier, add more carrots and cut up cooked chicken for a main dish meal. Ingredients:
14 ounces cream of chicken soup |
1 cup chicken stock or 1 cup broth |
1/2 cup cooked carrot, diced small (using canned will make it quicker) |
1 teaspoon parsley |
5 ounces vermicelli |
2 teaspoons salt |
2 teaspoons paprika |
1 teaspoon garlic powder |
1 teaspoon onion salt |
1/2 teaspoon black pepper |
1/2 teaspoon cayenne |
Directions:
1. 1.) In a 2-quart saucepan, bring all ingredients except for the vermicelli to a boil.
2. 2.) Add noodles and cook approximately 5 minutes or until tender.
3. 3.) Serve immediately.
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