Meals and Courses

Chicken Soup with Lockshen

prep 20 mins cook 5 mins
  • 2 litres (3½ pints) chicken stock (see page 10)
  • 150–200 g (5–7 oz) cooked, shredded chicken
  • 100 g (3½ oz) lockshen (vermicelli pasta)
  • salt and pepper
  • chopped parsley, to garnish (optional)

Bring the stock to the boil in a large saucepan, add the shredded chicken and heat thoroughly. Meanwhile, bring a second pan of water to the boil, add the lockshen and simmer for 4–5 minutes until tender.

Drain the lockshen, divide it between soup bowls, so that it makes a small nest in the base of each, then ladle the soup on top. Garnish with a little parsley, if liked.

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