QUICK ' N ' EASY CHICKEN SOUP WITH RICE VERMICELLI

INGREDIENTS

• 40g butter

• 1/4 cup plain flour

• 3 small chicken stock cubes, crumbled

• 3 cups hot water

• 1/2 cup crushed rice vermicelli

• 1 cup ( 200g ) finely chopped cooked chicken

• 2 tablespoons lemon juice

• 1 teaspoon dried tarragon leaves 

QUICK ' N ' EASY CHICKEN SOUP RICE VERMICELLI METHOD:

Heat butter in a pan, add flour, cook, stirring, until bubbling. Remove from heat, and gradually stir in stock cubes and water. Cook over medium heat, stirring constantly, until the mixture boils and thickens.

Add vermicelli, chicken, juice, and tarragon, and stir until heated through.

Serves 4.

Note: Soup can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Suitable.

Microwave: Suitable.

 Also Read: SPICY PUMPKIN SOUP WITH BEEF TORTELLINI