CHICKEN, VEGETABLE AND NOODLE SOUP
Preparation Time: 10
Cooking Time: 25
1 tbsp olive oil
1 brown onion, diced
2 large carrots, peeled, finely diced
2 celery stalks, finely diced
1 L (4 cups) Campbell’s Real Stock – Chicken
300 g chicken breast
100 g spaghetti, broken into 2cm pieces
¼ cup parsley, chopped
1. Heat oil in a large saucepan over medium – high heat. Add onion, carrot and celery. Cook, stirring occasionally for 10 minutes or until onion has softened.
2. Add Campbell’s Real Stock and chicken, simmer for 20 minutes, or until chicken is cooked. Remove chicken and shred.
3. Return chicken to soup, bring to the boil, add noddles till soft then add parsley, stir to combine.