Chicken Noodle Soup
Makes 10 portions
- 750g Cooked farm assured chicken, chopped
- 2L Water
- 50g Chicken bouillon
- 500g Carrot, grated
- 500g Onion, chopped
- 250g Celery, chopped
- 100g Parsley
- 250g Dried egg noodles
- Measure water, bring to boil, add boullion, grated carrot, onion and celery.
- Add broken dried noodles when vegetables are soft.
- Add cooked diced chicken and chopped parsley.
Tips and variations
Use whatever pasta shapes you have handy.