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Chicken, vegetable and noodle soup

  • 0:20 Prep
  • 0:25 Cook
  • 6 Servings


  • 20g butter
  • 1 brown onion, chopped
  • 3 large carrots, peeled, finely diced
  • 3 celery stalks, finely diced
  • 1 quantity Massel chicken style liquid stock with chopped chicken (see related recipe)
  • 60g dried vermicelli egg pasta
  • Finely chopped fresh chives, to serve


  • 1
    Melt butter in large saucepan over medium-high heat. Add onion, carrot and celery. Cook, stirring occasionally, for 10 minutes or until onion has softened. Add 2 litres stock and 2 cups cold water. Cover. Bring to the boil.
  • 2
    Reduce heat to medium. Add pasta and 4 cups chopped chicken. Simmer, stirring occasionally, for 10 minutes or until pasta is tender. Season with salt and pepper. Serve sprinkled with chives.

Source: taste.com.au


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