Chicken noodle soup
serves 6
ingredients
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
• 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.
serves 6
ingredients
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
• 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.
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