Chicken Vermicelli Soup

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Summer time hasn't actually ended yet but rainy season is starting to show up. Here's a chilly afternoon just a perfect cold weather for the dinner I'm going to prepare.
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Total Time: 20 minutes

Yield: Serves 4-5 persons

Ingredients:

Steps:

  1. Separate two cloves of minced garlic and toast them. Set aside along with chopped spring onions.
  2. Saute remaining garlic, onions, ginger and carrots.
  3. Add the chicken meat and chicken bouillon. Stir until meat is cooked. A little salt and pepper to taste.
  4. Pour 2 cups of chicken stock or water, and bring to boil.
  5. Add the vermicille rolls. Simmer until noodles are cooked. Add more chicken stock or water if necessary as the noodles absorb the soup very fast.
  6. Serve in a bowl topped with toasted garlic and chopped spring onions. Enjoy!
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