Chicken Vermicelli Soup recipe for managing PCOS and pregnancy on Fertility Chef

Lunch: Chicken Vermicelli Soup

This recipe includes fertility superfoods such as:

Health and fertility benefits of Chicken Vermicelli Soup

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

About 5 pounds skinless chicken backs, necks and wings
2 ears of corn, kernels cut off and cobs reserved
2 scallions, cut in half
One 2-inch piece of fresh ginger, chopped
2 large garlic cloves
Kosher salt
8 ounces dry rice vermicelli
2 teaspoons vegetable oil
Two 6-ounce skinless boneless chicken breast halves
1/4 cup Asian fish sauce
Small Thai or sweet basil leaves and thinly sliced Thai chiles, for garnish

Instructions

In a large pot, combine the chicken parts with the corn cobs, scallions, ginger, garlic, 2 1/2 teaspoons of salt and 4 quarts of water and bring just to a boil. Simmer over moderately low heat, skimming the surface, until the stock is flavorful, about 2 hours.
Meanwhile, in a large saucepan of salted boiling water, cook the vermicelli until al dente, about 2 minutes. Drain and cool under running water. Transfer the vermicelli to a bowl and toss with the oil to prevent sticking.
Strain the stock into the large saucepan. You should have about 2 1/2 quarts of stock; add water if needed.
Add the chicken breasts to the saucepan and return the stock just to a boil. Remove the saucepan from the heat, cover and let stand until the chicken is just cooked through, about 20 minutes. Using tongs, transfer the chicken to a plate; let cool slightly, then shred.
Add the corn kernels to the stock and bring just to a boil. Simmer over moderate heat until the corn is crisp-tender, about 3 minutes. Stir in the shredded chicken and the fish sauce and season with salt. To serve, fill bowls with the vermicelli and ladle the soup on top. Garnish with basil leaves and Thai chiles and serve.