Chicken & Pasta Soup

1 each: onion, carrot, diced
2 stalks celery, diced
1 tablespoon olive oil
Pinch mixed dried herbs
2 cups chicken stock
50g (2oz) vermicelli / spaghetti, broken
1 jar BRAND’S^® Chicken Essence
Salt and Pepper to taste

Method:

1. Sauté the diced vegetables in oil in a saucepan, until soften
2. Add the herbs, chicken stock, pasta and BRAND’S^® Chicken Essence and simmer, until the pasta is cooked. Season to taste. Serve in wide soup bowls.

Serves 4