Chicken noodle soup
4 cups liquid chicken stock
100g vermicelli pasta (extra thin spaghetti)
400g can sweetcorn kernels, drained
Salt and freshly ground black pepper
2 tbsp chopped fresh chives
1. Place the stock in a saucepan and bring to the boil. Add the vermicelli pasta, stir, and cook for 10 minutes or until a piece of pasta is just tender to the bite when you test it.
2. Add the sweetcorn kernels and simmer for 1 minute longer. Taste soup for seasoning, and if needed, season with salt and pepper.
3. Serve in big bowls, sprinkled with a few chopped chives.
Tip: To make sure that it's full of flavour, you need to start with a good-quality chicken stock as this forms the base of this type of soup.
Tip: You can add extra vegetables if you like, or substitute other veges for the sweetcorn, if preferred. Try carrots, peas or mixed frozen vegetables of your choice.
Tip: A small bowl of chicken noodle soup makes a great after-school snack.
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