Very easy, minimal time required
- Tomato puree (concentrated)
- Chopped tomatoes can
- Vermicelli noodles
- Chicken breast (around 100g) precooked/boiled
- Rice flour
- Chicken stock cube with boiling water
- salt and pepper to season
- Place a little oil in a pot and fry around 1 heaped tablespoon of the concentrated tomato puree on medium heat.
- It is optional at this point to add some chopped onions and continue to fry for a few minutes, however this is not necessary.
- Pour in the can of chopped tomatoes (you could of course use fresh tomatoes as an alternative)
- Add the stock cube (chicken, vegetable or whatever you fancy) and around 1L of boiling water. You can also season with salt, pepper and other herbs if desired at this stage.
- Cover the pot and keep on medium-high heat for a few minutes
- In a cup, add around half a cup of rice flour and mix with a little boiling water until a thick but smooth mixture forms
- Once smooth, add this rice flour water mixture to the pot to allow the soup to thicken. You can at this stage adjust the soup thickness by either adding more water or more rice flour mix to suit how thick you would like it to be
- Allow the soup to heat and thicken over approximately 5-10 minutes.
- Take the chicken breast that has already been boiled/cooked (leftover pieces are also perfect) and shred it in your hands to make shredded pieces of chicken. You can now add this to the mixture. Of course, this stage is optional or you could substitute the chicken for vegetables such as mushrooms or quorn chicken pieces for example.
- Finally, the soup should be nice and hot and to the desired thickness. Take 1 or 2 bunches of vermicelli noodles and crush them lightly in your hands over the pot to allow small pieces of the noodles to fall into the soup. Give it a few minutes to cook and you’re ready to serve
- You can top it off with a few croutons if you like and dig in!
Image taken from jamiecooksitup.net/2014/04/crock-pot-tomato-basil-and-chicken-soup/