4 cups (32 fl oz) 900 ml chicken stock
2 oz (50 g) vermicelli, broken up
4 spring onions, sliced
salt and freshly ground black pepper
2 oz (50 g) cooked chicken, chopped
1 tbsp chopped fresh parsley
2 oz (50 g) vermicelli, broken up
4 spring onions, sliced
salt and freshly ground black pepper
2 oz (50 g) cooked chicken, chopped
1 tbsp chopped fresh parsley
method
1. Bring the stock to the boil.
2. Add the vermicelli, stirring well until stock returns to the boil.
3. Add the onions and season to taste with salt and pepper.
4. Lower the heat and cook for 6-8 minutes until the vermicelli is cooked.
5. Mix in the chicken and parsley and reheat to serve.
2. Add the vermicelli, stirring well until stock returns to the boil.
3. Add the onions and season to taste with salt and pepper.
4. Lower the heat and cook for 6-8 minutes until the vermicelli is cooked.
5. Mix in the chicken and parsley and reheat to serve.
serving amount
serves 4
rate this recipe
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more information
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