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| Chicken noodle soup |
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
serves 6
- 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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