3 cups Chicken Stock
1 Bay Leaf
125g Angel Hair Pasta
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
2 tablespoons Parsley, chopped
1/4 cup Parmesan, freshly grated

  1. In a saucepan combine chicken stock and bay leaf with 1 cup of water and bring to a boil.
  2. Over a small bowl, break the angel hair pasta into 3 cm pieces, then use the bottom of a wine bottle or jar ro crush them into smaller pieces.
  3. Add pasta to boiling stock along with the salt and pepper and chopped parsley. Stir well to ensure the pasta does not stick together.
  4. Cook soup for 4 minutes and then remove from heat. Remove bay leaf and discard.
  5. Stir in parmesan cheese and ladle into bowls or thermal flasks.
Tried and Tested: