Chicken noodle soup
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|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|
- 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.