Chicken noodle soup receipe

Name: Chicken noodle soup receipe
Total time: 1800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1 Tablespoon Sunflower Oil; 1 Onion , finely chopped Slice; 1 Clove Garlic , peeled , very finely chopped; 1 Litre Chicken Stock; 75 Grams vermicelli tagliati; 2 chicken breast fillets; 1 Bunch flatleaf parsley , freshly chopped; 1 Teaspoon black pepper , ground

Jinith John Joseph @cook_7800262

London, UK

Simple n yummy :)

Jinith John Joseph @cook_7800262

London, UK

Simple n yummy :)

Saved

Ingredients

30 mins

4-serving

1 TablespoonSunflower Oil
1Onion , finely chopped Slice
1 CloveGarlic , peeled , very finely chopped
1 LitreChicken Stock
75 Gramsvermicelli tagliati
2chicken breast fillets
1 Bunchflatleaf parsley , freshly chopped
1 Teaspoonblack pepper , ground

Saved

Steps

30 mins

1

Heat the oil in a large saucepan and fry the onion over a low heat for 4-5 minutes stirring ocassionally until softened but not coloured.
2

Add the garlic and fry for a further 2 minutes stirring occasionally. Pour over the stock, 300ml water and bring just to the boil. Stir in the vermicelli and simmer for 5 minutes. Add the shredded chicken and parsley and cook for 2-3 minutes to warm through.
3

Season to taste and serve with hot crusty bread. To freeze, cool completely and transfer to a freezerproof container. Seal, label and freeze for up to 3 months.
4

Defrost before reheating thoroughly before serving - you may need to add 100ml extra hot chicken stock while reheating as the noodles and chicken will absorb some of the stock during reheating.