Tomato-Vermicelli Soup

Recipe from

Oxmoor House


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


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.

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.