1/2 package of Vermicelli
8 cups of chicken broth
1 red tomato
1/4 onion
1 clove of garlic
1 sprig of parsley
1 serrano chili
oil
salt
Recipe Instructions:
Fry the vermicelli until golden, stirring it so it doesn't burn. Drain off the remaining oil. Dice the tomatoes and liquify them with the garlic and onion. Pour over the vermicelli. Add the chicken broth, parsley, chili and salt. Let boil until the vermicelli is soft.
Enjoy this delicius vermicelli soup Mexican recipe!
