4 green spring onions
1 tbsp vegetable oil
1 stalk celery, chopped
1 large carrot, chopped
2 litres (8 cups) water
2 chicken stock cubes, crumbled
40 g dry clear chicken soup mix with vermicelli
1 large chicken breast fillet (300 g), thinly sliced
½ x 200 g packet dried thin egg noodles
Crusty bread, to serve, optional
- Thinly slice spring onions, keeping the white part and the green tops separate.
- Heat oil in a large stockpot over medium heat. Add celery, carrot and white part of onions. Cook, stirring for about 5 minutes, or until soft.
- Add water, stock cubes and soup mix. Stir to combine. Bring to boil. Add chicken and noodles. Return to boil. Simmer for about 3 to 5 minutes, or until chicken is cooked and noodles are tender.
- Just before serving, stir in green tops of onion. Serve with crusty bread.