Chicken Rice Vermicelli Soup - cooking recipe

Ingredients

8 cups water
1 1/2 cups celery, sliced
1 cup carrot, diced
4 cups chicken, cooked and cubed
150 g rice vermicelli (chicken flavour)
2 -4 teaspoons low-sodium instant chicken bouillon granules

Preparation

In large saucepan, bring water, celery and carrots to a boil.
Stir in cubed chicken, rice/vermicelli mix and bouillon.
Return to a boil then reduce heat, cover and simmer 15-20 minutes or til rice is tender.