Chicken Noodle Soup

½ cup chicken, raw or cooked
½ small onion, diced
1 carrot, diced
½ cup peas
¼ cup vermicelli or fine spaghetti

Method

1. Remove any skin, fat and bones from the chicken. Shred the chicken to pieces smaller than 1cm.
2. If the meat is raw, place the chicken, stock cube and herbs in a litre of water and simmer for ½ hr. For cooked meat, bring these ingredients to the boil.
3. Add the onion and carrot and simmer a further ½ hr, until the meat and vegetables are very soft.
4. Add the peas and vermicelli and barely simmer for 5 minutes, until the pasta is just cooked.
5. Serve immediately.