Quick ‘N Easy Chicken Soup

Preparation Time:

30 min

Cooking Time:

7 min

Portion(s):

4 servings
Category:Soups | With Meat & Poultry

Made with

Farina00
Plain Flour 1Kg
Cut-Vermicelli-sm
Cut Vermicelli

Ingredients

  • ½ cup MITSIDES Cut Vermicelli
  • 40g butter
  • ¼ cup MITSIDES plain flour
  • 3 cups chicken stock
  • 1 cup finely chopped cooked chicken
  • 2 tablespoons lemon juice
  • 1 teaspoon dried tarragon leaves

Method

1. Heat butter in a pan and gently cook the flour, stirring, until bubbling. Remove from the heat and gradually stir in the chicken stock. Keep stirring over low heat, until the mixture boils and thickens.
2. Stir in the vermicellini, chicken, lemon juice and tarragon and simmer, stirring occasionally, until pasta is cooked.

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email