Heat the oil in a large stockpot over medium high
heat. Add the carrot, celery, bay leaf, and
turmeric, and cook, stirring regularly for 10
minutes, or until vegetables have softened.
Add corn, thyme and marjoram sprigs, sliced
chicken thighs and chicken stock and water to
equal 10 cups. Bring to a boil, reduce heat and
cook for 8 minutes.
Meanwhile, pour boiling water over the
vermicelli noodles and let them soak until they
soften. Drain. Add the noodles to the soup
and cook for an additional 2 minutes. stir in
the chopped thyme and marjoram, season to taste
and serve with a sprinkle of parsley.
Note- noodles do not store or freeze well. When
preparing recipe ahead of time, leave out noodles.
Originally Submitted
11/4/2016
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