Chicken soup

Recipe from: 23 September 2010

Ingredients 8
Servings 4
Time 5 mins


  • 2 - 3
    chicken breasts on the bone
  • 1 +
    Ina Paarman chicken stock powder or Nomu concentrate
  • 5
    olive oil
  • 1
    onion, chopped
  • 4
    carrots, grated
  • A big handful of spinach, chopped
  • Handful of vermicilli rice/glass noodles
  • Salt and pepper


30 mins
In a large pot, boil the chicken in a litre of weak chicken stock for +- 20 minutes.
Remove chicken and allow to cool.
Pour the stock in a jug and set aside.
In the same pot, heat the oil and saute the onion and carrots until soft.
Meanwhile, shred the chicken into fine pieces and set aside.
Add the spinach and allow it to wilt, then add the chicken back to the pot together with the stock and bring to a gentle boil . Add the vermicilli, and cook until soft.
You can add more water if necessary - just remember adjust the seasoning.

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Read more on: poultry  |  soup  |  bake  |  sauté

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