Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          rich chicken stock
     1/2  cup           vermicelli pasta
   3      tablespoons   vegetable oil
   1      whole         skinless boneless chicken breast -- cooked, and
                        cut in strips
   2      whole         green chiles -- chopped, or
     1/4  cup           salsa
   1                    tomato -- peeled and chopped
   2                    finely chopped green onions
   1                    avocado -- peeled and diced,
                        -- for accompaniment
                        chopped cilantro -- for accompaniment
                        toasted pumpkin or sunflower seeds -- for
                        accompaniment

Preparation:

Heat chicken stock in crockery pot on HIGH (300ø F). Break vermicelli into 1/2 inch pieces. Using a large frying pan, saute vermicelli in oil until lightly browned. Drain on paper towels. Add to simmering stock. Cook until al dente, about 10 minutes. Stir in chicken, chiles, tomato and onion. Heat just until hot through. Peel and dice avocado. Place in small bowl. Mound cilantro and seeds in small bowls. Serve condiments alongside soup. Makes about 6 to 8 servings.