Title: Chicken, Romaine and Vermicelli Soup
Categories: Italian, Poultry, Soups & ste
Yield: 4 Servings

3 Cloves garlic chopped
2 tb Olive oil
6 c Chicken stock or canned
-broth
3 Stalks chopped carrots
1 c Chopped cooked chicken
6 Leaves Romaine lettuce
-broken into 2-inch pieces
1 oz Angel Hair pasta broken
Salt and pepper
Grated Parmesan cheese

In a large saucepan, cook garlic in oil over moderate heat until golden,
about 3 minutes. Add stock and bring to a boil. Add lettuce to stock and
simmer 10 minutes. Add pasta and simmer until tender, 10 mins. Add chicken,
if using, and heat through. Season with salt and pepper to taste. Ladle
into bowls and pass cheese separately. Serve with Italian bread. Serves 4
people

NOTES : Easy & Italian. Especially for garlic lovers. Add chicken for a
heartier soup, omit for a delicious, lighter, vegetable soup.

Recipe by: 365 Ways to Cook Chicken

Posted to MC-Recipe Digest V1 #1058 by NKG2bbg on Jan 27,
1998