date:Jun 30, 2014
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. Ad