Chicken, vegetable and noodle soup

This chicken and vegetable soup can be whipped up in no time with pre-pared chicken stock made earlier.

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.
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

20g butter

1 brown onion, chopped

3 large carrots, peeled, finely diced

3 celery stalks, finely diced

1 quantity chicken stock with chopped chicken

60g dried vermicelli egg pasta

Finely chopped fresh chives, to serve

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