Friday, 13 July 2012

Chicken Noodle Soup

Chicken Noodle Soup

Serves 6


900ml/11⁄2pt chicken stock

1 bay leaf

4 spring onions, sliced

225g/8oz button mushrooms, sliced

100g/4oz cooked skinless

Chicken breast, thinly sliced

50g/2oz soup pasta such as

Orzo or ditalini

150ml/5fl oz dry white wine

1 tablespoon chopped fresh flat-leaf parsley

Salt and ground black pepper

Preparation Method:

Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.

Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.

Add the pasta, cover and simmer for 7–8 minutes.

Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary.

Serve hot.

No comments:

Post a Comment