Tuesday, August 13, 2013

Summer Soup {Quick Sweet Corn Vermicelli Soup Recipe}

Sweet Corn Vermicelli Soup 
We love soup.  Any time of year.  It's comforting, it's easy and it can be a quick weeknight fix.  This is a great light summer dinner that incorporates the great fresh corn that is in abundance right now and also is simplified by grabbing one of those great roasted chickens that your grocery store deli always has on hand.

1 package dried rice vermicelli noodles
1/2 tablespoon sesame oil
2 green onions chopped, white and green parts
8 cups chicken stock
3 cobs sweet corn, kernels removed
1 roasted chicken
2 tablespoons Sweet Chili Sauce

Place noodles in a bowl and cover with hot water. Stand for 10 minutes or until just tender. Drain, toss in sesame oil and set aside.

Meanwhile, remove meat from chicken, careful to remove all bones, put in your large stock pot [I include a few small pieces of skin for flavor but not too much], add green onions and stock and bring to a boil. Add corn and chili sauce. Reduce heat to low. Simmer, uncovered, for 5 to 8 minutes or until chicken is heated and corn is just cooked through.

Add noodles. Simmer for 1 minute.  Season with salt and pepper.

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