myFresha-licious: Chicken Vermicelli Soup

Chicken Vermicelli Soup

Frederick, my husband, is still suffering from tonsillitis.  Both of his tonsils are still inflamed, swollen, sore, and have pus.  It’s difficult and painful for him to swallow anything but he has to eat of course.

He needs soft watery solid food so we decided that we settle with noodle soup.  I am supposed to cook supper for him last night but he insisted on doing so.  That’s why the recipe here is not complete again (in terms of measurements, and there might be some ingredients I have missed  to mention in this recipe because he failed to tell me so)

Anyway, it was a delicious and filling noodle soup ðŸ™‚  we wanted sotanghon but we don’t have it on stock and I’m not sure if it’s available here in Singapore so we used bihon instead.

Chicken Vermicelli Soup by Frederick[/caption]


Chicken, cut into small pieces  – 400 g.

Rice Vermicelli (bihon)  – 200 g.

Cabbage, julienned – 100 g.

Ginger roots, crushed and diced – 1 thumb size

Onion, diced – 1 medium bulb

Garlic, chopped – 5 cloves

Knorr Chicken powder – 3 tbsp

Fish Sauce – to taste

Salt & Pepper – to taste

** Herbs & spices (as desired)

Sunflower Oil for sautéing

Water – 1 liter ++

Cooking Procedure:

1) Heat the oil in a pressure cooker and sauté the garlic and onion until they turn brown.  Add the ginger and the chicken.  Simmer.  Add half of the water and pressure cook for 15 minutes.

Frederick needs soft solid foods that are not painful to swallow.

2) Add the rest of the ingredients including the condiments, herbs and spices. Always check the water level.  Since it’s a soup, it has to have lots of liquid.  Add more water as needed.  Make sure that the bihon including the cabbage are really really really soft.

Serve hot with Oolong tea with lemon (see Oolong Tea with Lemon)

The above recipe is for 6-8 servings. Here’s the estimated Nutritional  values per serving based on the ingredients used.

Calories :   239  kcal                  Total Fat:  14.6  g.

Cholesterol : 16  mg.                 Saturated fat :  3.4 g.

Protein :   57 g                          Dietary fiber :  0.25  g.

Sodium :  2,036 mg.                  Carbohydrate :  10 g.