This recipe is extraordinarily easy, which makes it nice for a middle of the week, after work chicken soup craving. It makes a relatively small amount, and I don't think I'm going to share it with my boys. They've got more than enough leftovers as is!
Look at this picture. These items, plus an optional half cup of vermicelli, represent the sum total of ingredients.
Even your Jewish Bubbe would approve.
4-6 green onions, whites and the light green parts sliced
About 2 tablespoons of extra virgin olive oil
1 stalk celery, chopped
1/4 pound of cooked chicken, cut into small slivers
1 1/2 cups Publix frozen Vegetable Soup Mix (contains tomatoes, carrots, potatoes, okra, corn green beans, lima beans, onions, and celery)
1-32 oz. carton of chicken stock
And if your idea of a satisfying trip down the chicken soupy Nile* includes noodles:
1/2 cup uncooked vermicelli (small pieces, like in the photo)
In a medium size pot, heat the oil and add the onions. Sprinkle a little kosher salt over them. When softened, add the chicken and continue to cook just to heat up the chicken, then add the frozen vegetables. Stir and cook until they are no longer frozen, just a few minutes. Add the entire container of stock, and bring the soup up to a boil. Immediately lower the heat, put a cover on the pot, and simmer for 15 minutes.
At the same time, in a small pot with boiling water, cook the vermicelli according to package directions for a firmer noodle, around 3 minutes. Drain well in a net strainer and rinse with cold water. At the end of the 15 minute simmer, remove the cover and stir in the cooked vermicelli. Heat the soup and noodles together on low for a few minutes. Ladle into a bowl, serve with buttered rye toast, and enjoy the feeling as the weight of the world slips off your shoulders.
*In September for a while,
I will ride a crocodile
Down the chicken soupy Nile.
Paddle once, paddle twice,
Paddle chicken soup with rice - Maurice Sendak