Chicken noodle & pea soup

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olive magazine

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Recipe by olive magazine

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1. Heat the chicken stock in a pan, add the vermicelli, chicken and peas and cook until pasta is just tender. Season, stir the parsley through and serve.

Per serving

219 kcalories, protein 25g, carbohydrate 24.8g, fat 2.9 g, saturated fat 0.9g, fibre 2.7g, salt 1.33 g

Latest comments and suggestions

• tastytash

  21 November 2007

  tastytash rated and commented on this recipe

  

  Bland, bland, bland. This had absolutely no flavour and was so boring. We added some tobasco sauce and some soy sauce which gave it a bit more of a kick but otherwise still a very boring meal. Will not be makinh again.

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• SparklyJellyBaby

  29 July 2008

  SparklyJellyBaby commented on this recipe

  Really yummy!! Have just used some leftover chicken to make a quick and low fat meal after work and I am really impressed!! Much better than a packet mix any day. I added quite a lot of pepper and a teaspoon of soy sauce which gave it a bit more flavour. Will definitely make this again!!!

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• buymoregetless

  27 January 2009

  buymoregetless commented on this recipe

  yuuuum add some ginger n chili for a kick

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Ingredients

• chicken stock fresh, cube or concentrate, made up to 750ml
• 50g vermicelli pasta, broken into pieces
• 1 cooked chicken breast , shredded
• 100g peas
• a small bunch of parsley , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• chicken stock fresh, cube or concentrate, made up to 750ml
• 50g vermicelli pasta, broken into pieces
• 1 cooked chicken breast , shredded
• 100g peas
• a small bunch of parsley , chopped

Per serving

219 kcalories, protein 25g, carbohydrate 24.8g, fat 2.9 g, saturated fat 0.9g, fibre 2.7g, salt 1.33 g

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