Chicken noodle soup
29/3/2009
Ingredients
| 4 cups | Chicken stock |
| 100 g | Vermicelli, pasta (extra thin spaghetti) |
| 400 g | Whole kernel sweetcorn, drained |
| 1 to taste | Salt & freshly ground pepper |
| 2 tbsp | Fresh chives, chopped |
Directions
- Place the stock in a saucepan and bring to the boil. Add the vermicelli pasta (extra thin spaghetti), stir, and cook for 10 minutes or until a piece of pasta is just tender to the bite when you test it.
- Add the sweetcorn kernels and simmer for one minute longer. Taste soup for seasoning, and if needed, season with salt and pepper.
- Serve in big bowls, sprinkled with a few chopped chives.
Wine Match
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