Chicken Vermicelli Soup With Egg Shreds - cooking recipe

Ingredients

3 large eggs
2 tablespoons chopped cilantro
6 1/2 cups homemade chicken stock
1 cup dried vermicelli
4 ounces cooked chicken breasts, sliced
salt & freshly ground black pepper, to taste

Preparation

Whisk the eggs together in a small bowl; stir in chopped cilantro.
Heat a small nonstick frying pan and pour in 2 to 3 tablespoons of the beaten egg, swirl to cover the bottom of the pan evenly; cook until set.
Repeat the process until all of the egg mixture is used up.
Tighly roll each egg \"pancake\" up and slice thinly into shreds; set aside.
Bring the chicken stock to a boil and add the vermicelli; cook for 3 to 5 minutes or until the vermicelli is almost tender.
Add the sliced chicken and salt and freshly ground black pepper to taste.
Heat soup through 2 to 3 minutes, then stir in the egg shreds.
Serve immediately.