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Chicken and Vermicelli Soup

2 oz Peastarch noodles
1 c Chicken
1 Scallion
6 c Stock
1 ts Salt
1 ts Soy sauce


1. Break peastarch noodles (vermicelli) in 3-inch lengths and soak. Sliver chicken. Mince scallion.

2. Bring stock to a boil. Add chicken and simmer, covered, 10 minutes.

Add vermicelli and simmer, covered, 10 minutes more. Stir in salt and soy sauce. Garnish with minced scallion.




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