Chicken Noodle Soup

FREEZER FRIENDLY
READY IN 30-35 MINUTES
SERVES 4

SYNS PER SERVING
FREE ON EXTRA EASY

1 SMALL ONION,PEELED AND FINELY DICED
1 CARROT,PEELED AND FINELY DICED
2 STICKS CELERY,FINELY DICED
1 GARLIC CLOVE,PEELED AND FINELY DICED
1.5 LITRES/21/2PT CHICKEN STOCK
14OZ SKINLESS CHICKEN BREAST OR THIGH FILLETS,FINELY CHOPPED
2OZ DRIED VERMICELLI PASTA OR THIN EGG NOODLES
4 TBSP FINELY CHOPPED FLAT-LEAF PARSLEY

1, PLACE THE ONION,CARROT,CELERY,GARLIC,STOCK AND CHICKEN IN A LARGE SAUCEPAN AND BRING TO THE BOIL.REDUCE THE HEART AND COOK FOR 10-15 MINUTES

2, ADD THE PASTA OR EGG NOODLES AND BRING BACK TO THE BOIL,COVER AND REDUCE THE HEART TO LOW AND COOK GENTLY FOR 6-8 MINUTES.

3, ADD THE PARSLEY AND COOK FOR 2-3 MINUTES UNTIL PIPING HOT,LADLE INTO WARMED SHALLOW SOUP BOWLS AND SERVE IMMEDIATELY