Vermicelli chicken soup

Name: Vermicelli chicken soup
Cuisine: Nigerian
Ingredients: Quarter cup or half cup of Vermicelli pasta; 1 whole Chicken breast (cut into cubes and cooked); Meat or chicken broth; 3 potatoes (cut into cubes and cooked); 1/4 cup Cooked lentils or sweet corn; 1 scotch bonnet pepper (chopped into small pieces); Frozen carrots and peas (use fresh if available); 1 tablespoon chopped onions; 1 tablespoon Olives; 2 Seasoning cubes; Pinch salt; Curry powder; Rosemary (optional); 3 cups water

Maryam Abdulkarim Halliru @mims_indulgence

Abuja

Vermicelli chicken soup

Maryam Abdulkarim Halliru @mims_indulgence

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Ingredients

Quarter cup or half cup of Vermicelli pasta
1whole Chicken breast (cut into cubes and cooked)
Meat or chicken broth
3potatoes (cut into cubes and cooked)
1/4 cupCooked lentils or sweet corn
1scotch bonnet pepper (chopped into small pieces)
Frozen carrots and peas (use fresh if available)
1 tablespoonchopped onions
1 tablespoonOlives
2Seasoning cubes
Pinchsalt
Curry powder
Rosemary (optional)
3 cupswater

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Steps

1

In a pot, put 2 tablespoons of vegetable oil. Put the chicken and let it sear for about 2 minutes. Add the pepper, onions and vermicelli pasta. Let it fry for a minutes then add the stock and water.
2

Let the pasta cook.add the potatoes, peas and carrots. Season with the curry, pounded rosemary leaves, salt and seasoning cube. Let it simmer and take off the heat. Add the olives and serve