 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 (14 1/2-ounce) can whole tomatoes, undrained |
2 quarts chicken broth |
1/2 (8-ounce) package vermicelli, broken into 1/2-inch pieces |
2 cups diced cooked chicken |
salt and pepper to taste |
chopped fresh parsley |
grated parmesan cheese |
Directions:
1. Press tomatoes through a sieve, using the back of a spoon; discard pulp. Combine tomato juice and chicken broth in a small Dutch oven; bring to a boil. Reduce heat; cover and simmer 30 minutes.
2. Return to a boil; add vermicelli. Reduce heat; cover and simmer 15 minutes. Stir in chicken and salt and pepper; heat thoroughly. Ladle into individual soup bowls; sprinkle with parsley and Parmesan cheese. Serve warm.
|
|