Serves: 2 people
1 Medium Carrot - cut to chunks
6 Strips of Chicken Tenderloin
1/2 Onion - cut to chunks
3 Celery Stalks - cut to small chunks
1 cup Coriander - roughly chopped
2 cups Vegetable Stock
700 ml Water
2 serves Pasta noodle/ noodle of choice
qs Salt to taste
qs. Pepper to taste
Place the carrot, celery and onion in a pot with the water. Bring to a simmer.
Wash the chicken and drain off the excess water. Add in to the vegetable stock and continue to simmer until the chicken are cooked.
Remove the cooked chicken onto a clean bowl and set aside. With the help of two forks, shred the chicken to pieces.
Skim off any scum that floats on top of the stock then add in the additional vegetable stock and bring to a boil.
Meanwhile, in a separate pot, fill with water and bring to a boil. Run the noodle of your choice into the hot water for a few minutes until al dente. Remove the noodle and place them on to the serving plate.
Add in the roughly chopped coriander in to the vegetable stock. Scoop the soup over the cooked noodle and top with the shredded chicken.