Mexican Vermicelli Soup with Chicken and Vegetables

Ingredients

• 3 cups chicken cooked shredded, or cut in cubes
• 8 cups chicken stock
• 8 ounces vermicelli
• 2 carrots small diced, About 1 1/4 cup
• 1 zucchini diced, About 1 cup
• 1 chayote diced, about 1 1/2 cup
• 1 potato Small diced, 6 1/2 ounces
• 2 tomatoes chopped /10 ounces/3cups
• 2 garlic cloves
• 1/4 onion finely diced/2 ounces/About 1/2 cup
• 2 tablespoons olive oil or vegetable oil
• 1 cup water
• salt
• freshly ground black pepper
• chopped cilantro Some finely, to garnish or just the springs, optional
• lemon wedges for serving

Nutrition

• Calories : 710 calories
• Carbohydrate : 83 grams
• Cholesterol : 125 milligrams
• Fat : 18 grams
• Fiber : 7 grams
• Protein : 59 grams
• SaturatedFat : 2.5 grams
• Sodium : 1050 milligrams
• Sugar : 18 grams