I have a cold, and we had left over chicken - what could be better?!

Ingredients
1 Cup Shredded Cooked Chicken
4 Cups (1 Litre) Chicken Stock - I used Massel, but I think the Tetra Pak stuff would be nicer
1 Carrot, Finely Diced
1 Stick Celery, Finely Diced
1/2 Cup Small Cauliflower Floret's (if desired)
1/2 Red Onion, Finely Diced
~100g Bean Vermicelli (Also known as Glass Noodles, Rice Vermicelli would work too)
Olive Oil
Black Pepper, Chilli Powder & Salt to taste

Method

• Saute Onion and Celery for a few minutes in the Olive Oil, then add Carrot and Black Pepper, continuing to saute until the Onion is translucent but not browned.
• Add Cauliflower Floret's, Chicken Stock, Chilli Powder and Salt to taste, and simmer until Cauliflower is tender.
• Add Chicken and warm through.
• Serve piping hot with a dash of Soy Sauce.

This is a very simple recipe, which can be easily adapted to other vegetables, or omit the chicken for a veggie noodle soup. Other seasonings and fresh/dried herbs could also be added, depending on what you like and have available.

Enjoy!