Chicken and Rice Soup

Ingredients

• Olive oil15 ml
• Brown onion150 g
• Garlic15 g
• Campbell's Real Stock Salt Reduced1500 ml
• San Remo Tagliatelle Egg Noodle Pasta250 g
• Frozen peas150 g
• Fresh parsley20 g

Method

1. In a large pot, heat 15ml olive oil over medium heat.
2. Add 150g brown onion, chopped, and 15g garlic, minced, and sauté until softened.
3. Add 1.5 litres Campbell's Real Stock - Salt Reduced (69) and bring to a simmer.
4. Add 250g San Remo Tagliatelle Egg Noodle Pasta (63) and cook according to packet instructions.
5. Stir in 150g frozen peas (15) and 20g fresh parsley, chopped.
6. Season with salt and pepper to taste.
7. Serve hot.