Chicken Vermicelli Soup
1/7 of soup is 1.5 oz meat/ meat alternate, 1/4 cup vegetable and 0.5 oz grain for a 3-5 year old at lunch/supper.
2 lbs. (breast, legs or thighs, with bones) chicken
2 quarts water
1 c. diced potato(es)
1 tsp. poultry seasoning
2 tsp. salt
1 c. diced carrot(s)
1 c. sliced celery
1 c. vermicelli noodles or minute rice
Place chicken in salted water and cook until chicken falls off the bones. Strain broth; let cool in refrigerator until fat collects on top. Skim off and discard. Cut chicken into small pieces and add to broth. Add carrots, potatoes, celery and poultry seasoning to broth. Simmer. About 30 minutes before serving, add vermicelli or rice.