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Chicken Noodle Soup

#4
1 small onion, peeled and finely diced
1 carrot peeled and finely diced
2 sticks celery, finely diced
1 garlic clove, peeled and finely diced
1.5 liters chicken stock
397g/14oz skinless chicken breast or thigh fillets finely chopped
57g/2oz dried vermicelli pasta or thin egg noodles
4 tbsp finely chopped flat leaf parsley

place the onion carrots celery garlic stock and chicken in a large saucepan and bring to boil. reduce the heat and cook for 10-15 mins

add the pasta and bring back to the boil cover reduce heat to low and cook gently for 6-8 mins

add parsley and cook for 2-3 min until piping hot
 


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