CHICKEN NOODLE SOUP Preparation time: 20 minutes Total cooking time: 15 minutes Makes 4 - 6 2 litres chicken stock (can be brought pre made or you can make from following the directions from chicken stock cubes 1 cup finely shredded cooked chicken 150 g vermicelli (noodles) ½ cup chopped parsley 1. Put the stock into a large 2. Add the shredded chicken to pan, pan, and bring to boil. It will boil and simmer for 1 – 2 minutes to heat more quickly if you put a lid on through. the pan. 3. Break the vermicelli into 4. Stir the parsley through the soup, pieces and add it to the pan. and serve immediately. Cook for a further 5 minutes, until the noodles are tender. NOTE Use purchased BBQ chicken for this recipe, or lightly pan fry a small breast fillet in a little butter until golden and cooked through. Vermicelli noodles look like spaghetti but they are much thinner.