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CHICKEN VERMICELLI SOUP

Ingredients:

2 tbsp cooking oil
2 heads murang bawang (young garlic), crushed
1/4 cup diced carrot
1/4 cup sliced celery
2 (150 g each) cans PUREFOODS SHREDDED CHICKEN IN BROTH
3 tbsp patis
4 cups water
100 grams vermicelli noodles (sotanghon), soaked in water until soft
1 tbsp chopped wansoy leaves

Procedure:

1. Heat oil in a pan and sauté garlic and carrot. 2. Add celery, chicken, patis and water. Simmer covered for 5 minutes. 3. Add noodles and cook until tender then add wansuy. Makes 6 servings.
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