There was a storm coming in and I woke up all stuffy yesterday, so soup was in order. I made enough so I can have it for lunch all week.
It’s even better reheated with crumbles of cheddar on top.
Stormy Chicken* Soup
Sauté chopped shallot in olive oil. Add chopped celery [2-3] and carrots [2], and 1 cup cubed chicken meat [I have been using the canned white from TJs lately, it’s not quite as good but much quicker].
Add 4 c. chicken broth and 4 c. water.
Season with oregano, salt, red pepper flakes, black pepper, and chopped celery leaves to taste.
Once boiling, add 1/2 cup fideo [available in your Mexican food section, or just break up some vermicelli], then simmer 20 minutes.
Serve with fresh tortilla strips, baguette, or crackers.
* Vegetarian version: DON’T add chicken, and use vegetable broth.
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