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Tomato-Vermicelli Soup

Yield about 2 quarts


  • 1 (14 1/2-ounce) can whole tomatoes, undrained
  • 2 quarts chicken broth
  • 1/2 (8-ounce) package vermicelli, broken into 1/2-inch pieces
  • 2 cups diced cooked chicken
  • Salt and pepper to taste
  • Chopped fresh parsley
  • Grated Parmesan cheese

How to Make It

  1. Press tomatoes through a sieve, using the back of a spoon; discard pulp. Combine tomato juice and chicken broth in a small Dutch oven; bring to a boil. Reduce heat; cover and simmer 30 minutes.

  2. Return to a boil; add vermicelli. Reduce heat; cover and simmer 15 minutes. Stir in chicken and salt and pepper; heat thoroughly. Ladle into individual soup bowls; sprinkle with parsley and Parmesan cheese. Serve warm.

Oxmoor House Homestyle Recipes