Recipe - Chicken Romaine And Vermicelli Soup

3 Cloves garlic chopped
2 tablespoon Olive oil
6 cup Chicken stock or canned
broth
3 Stalks chopped carrots
1 cup Chopped cooked chicken
6 Leaves Romaine lettuce
broken into 2inch pieces
1 ounce 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 MCRecipe Digest V1 #1058 by NKG2bbg NKG2bbg@aol.com on Jan 27,
1998