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Noodle soup |
|
| Cook in a saucepan | |
600 ml chicken stock |
Heat the stock to boiling point |
55g angels hair pasta 2 chicken thighs, skinned and cut into grape size pieces |
Drop into the boiling stock and simmer for 3-4 minutes until the pasta and chicken are cooked |
Salt and pepper |
Taste and season if neccessary |
Dill chopped |
Ladle into serving bowls and scatter with the chopped dill |