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- 200 g Perfetto Cut Vermicelli Pasta
- 2 carrots
- 100 g asparagus
- 150 g chicken breast
- 50 g extra virgin olive oil
- 2 L chicken clear broth
- to taste Salt and pepper
- 1.Clean the vegetables and cut in small pieces. Cut the chicken in small dices.
- 2.Bring the broth to a boil. Add chicken and vegetables, cook for 15 minutes.
- 3.Add the Cut Vermicelli Pasta to the soup following the package cooking time.
- 4.Add olive oil right before serving