Ingredients
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1 tablespoon olive oil
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2 carrots, peeled, finely chopped
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2 celery sticks, finely chopped
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1 leek, finely chopped
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2L chicken broth, chicken meat reserved (see notes)
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120g San Remo Dried Vermicelli Egg Noodle
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1/3 cup chopped fresh continental parsley
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2 tablespoons lemon juice
Method
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1Heat oil in a large stockpot over medium heat. Add carrot, celery and leek. Stir for 5 minutes or until soft.
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2Add the chicken broth. Increase heat to high and bring to the boil.
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3Add the vermicelli and reduce heat to medium. Simmer for 8-10 minutes or until al dente. Stir in the parsley, lemon juice and reserved chicken meat. Season.
Source: taste.com.au
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