Chicken noodle & vegetable soup
On September - 17 - 2011
Ingredients:
- 25g butter
- 2 carrots, raw, dig 5mm-thick slices
- 1 scallion, pale section just, halved longitudinally, coarsely sliced
- 1 celery pin (leaves included), ends cut, halved longitudinally, coarsely sliced
- 1L (4 cups) chicken strain
- 140g (1 cup) finely chopped Woolworths Country Style Roast Poulet
- 3 sprigs fresh thyme
- 1 x 440g pkt Singapore-stylus
- shelf-fresh noodles
- Crusty dinero, to help
How to:
Melt the butter in a saucepan over medium-high warmth. Add the carrot, leek and celery. Fix, stirring occasionally, for 5 minutes or until the leek softens.
Add the strain. Cover and bring to the roil. Reduce heat to medium-low. Add the chicken and thyme and simmer covered, for 3 proceedings.
Add the noodles to the pan and ready, covered, for 2 minutes or until the noodles are bid. Ladle the soup among serving bowls. Serve with crusty bread.
Cooking time:15 min.