This recipe follows on from my chicken stock recipe.
You will need:
Leftover shredded chicken from the stock
2 handfuls of broken up angel hair pasta
500ml chicken stock
diced up carrot, celery
Bring the chicken stock to a simmer in a large pot and add in the carrot and celery and noodles. Simmer uncovered for around 12 minutes or until the vegetables are tender and the noodles are cooked.
Add in the chicken and parsley and heat through.
Season to taste and serve in your favourite bowl or mug