Recipe: Chicken noodle soup | The Citizen

Ingredients

• 100g vermicelli noodles
• 2 tbsp extra virgin olive oil
• 1 leek, finely diced
• 1 carrot, finely diced
• 2 stalks celery, finely diced
• 2 garlic clove, peeled and crushed
• ¼ bunch parsley, stalks finely chopped and leaves picked
• 1 tbsp ground turmeric
• 4 cups chicken stock, salt reduced
• 360g chicken breast, free-range where possible
• ½ head broccoli, florets finely chopped
• Sea salt & black pepper, to taste
• Lemon segments, to serve