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Ingredients (nutrition)
- 1 1/2 pt chicken stock
- 1 bay leaf
- 7 oz sliced button mushrooms
- 4 sliced spring onions
- 4 oz cooked thinly sliced skinless chicken breast
- 2 oz soup pasta
- 5 fl oz dry white wine
- 1 tablespoon chopped fresh parsley
- salt and ground black pepper to taste
Cooking Instructions
- Put the stock and bay leaf into a pan and bring to the boil.
- Add in mushrooms and spring onions to the simmering stock.
- Add the chicken to the soup.
- Season well with salt and pepper.
- Heat for another 3 minutes.
- Add in pasta, cover and simmer for additional 8 minutes.
- Prior serving, add the wine and parsley.
- Serve while still warm.
Servings: 6
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