Ingredients

· 1 tablespoon olive oil

· 2 carrots, peeled, finely chopped

· 2 celery sticks, finely chopped

· 1 leek, finely chopped

· 2 ltr chicken broth, chicken meat reserved

· 120 g dried vermicelli egg noodles

· ½ cup chopped fresh continental parsley

· 2 tablespoons lemon juice

Method

Heat the oil in a large stockpot over medium heat. Add the carrot, celery and leek. Stir for five minutes or until softened. Then, add the chicken broth. Increase the heat to high and bring to the boil. Add the vermicelli and reduce heat to medium. Simmer for 10 minutes or until al dente. Stir in the parsley, lemon juice and reserved chicken meat. Season as per your liking and serve.