| Servings | serves |
Ingredients
- 3 cups Chicken Stock
- 1 Bay Leaves
- 125 grams Angel Hair Pasta
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Parsley chopped
- 1/4 cup Parmesan freshly grated
Ingredients
| |
Instructions
- In a saucepan combine chicken stock and bay leaf with 1 cup of water and bring to a boil.
- Over a small bowl, break the angel hair pasta into 3 cm pieces, then use the bottom of a wine bottle or jar to crush them into smaller pieces.
- Add pasta to boiling stock along with the salt and pepper and chopped parsley. Stir well to ensure the pasta does not stick together.
- Cook soup for 4 minutes and then remove from heat. Remove bay leaf and discard.
- Stir in parmesan cheese and ladle into bowls or thermal flasks.
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