• 450g Sadia Chicken Breasts
  • 1 tablespoon Olive oil
  • 2 Carrots, peeled and finely chopped
  • 2 Celery sticks, chopped
  • 1 Leek, finely chopped
  • 2 litres Chicken stock
  • 150g Dried vermicelli egg noodles
  • ½ cup Chopped parsley
  • 3 tablespoons Lemon juice
  • To season Sea salt and freshly ground black pepper



To cook the Sadia Chicken Breasts, place in a deep sided pan. Cover with cold water and place over medium heat, bring to a boil, and then reduce heat and gently simmer, until the chicken breasts are thoroughly cooked through. Remove from the water and set aside to cool, and then shred the meat using a for


Heat oil in a large saucepan; add the carrots, celery and leek. Cook on medium heat, stirring, for 5 minutes or until soft.


Pour in the chicken stock and bring to a boil. Add the vermicelli and reduce the heat to medium. Simmer for 10 minutes or until the noodles are cooked. Add the shredded Sadia Chicken Breasts, parsley, and lemon juice. Season with salt and pepper, to taste.

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