Ultimate chicken noodle soup

Serve up this classic pick-me-up when youve got a case of the winter blues.

Heat oil in a large stockpot over medium heat. Add carrot, celery and leek. Stir for 5 minutes or until soft.
Add the chicken broth. Increase heat to high and bring to the boil.
Add 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

1 tbsp olive oil

2 carrots, peeled, finely chopped

2 celery sticks, finely chopped

1 leek, finely chopped

2L chicken broth, chicken meat reserved

120g San Remo Dried Vermicelli Egg Noodle

1/3 cup chopped fresh continental parsley

2 tbsp lemon juice

Mixing Bowl Set

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