Ingredients
• 1 tablespoon olive oil
• 2 carrots, peeled, finely chopped
• 2 celery sticks, finely chopped
• 1 leek, finely chopped
• 2L chicken broth, chicken meat reserved (see related recipe)
• 120g San Remo Dried Vermicelli Egg Noodle
• 1/3 cup chopped fresh continental parsley
• 2 tablespoons lemon juice
Method
1. Heat oil in a large stockpot over medium heat. Add carrot, celery and leek. Stir for 5 minutes or until soft.
2. Add the chicken broth. Increase heat to high and bring to the boil.
3. Add the vermicelli and reduce heat to medium. Simmer for 8-10 minutes or until al dente. Stir in the parsley, lemon juice and reserved chicken meat. Season.
