Preparation
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1.
Melt butter in a saucepan. Stir fry chicken (cut in small squares), then add grated carrot and leek.
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2.
Pour 200 ml Vegeta Chicken Liquid Stock, add green peas and cook for 15 minutes. Then add remaining stock and bring to boil.
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3.
Stir in noodles and cook for another 5 minutes.
Serving
Serve immediately after the noodles are cooked. Sprinkle with chopped parsley.
Tip
You can also add other vegetables to the soup, such as cauliflower, broccoli and celery root.
