EASY CHICKEN NOODLE SOUP

Chicken soup is like food for the soul and this one will give you an instant pick-me-up.

Ingredients (serves 4)

• 2 tbs olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 large stick celery, thinly sliced
• 1 medium potato, peeled and diced
• 6 cups (1.5 litres) chicken stock
• 300g chicken breast fillets, diced
• 50g dried spaghettini pasta, broken into 5cm pieces
• 2 tbs chopped flat leaf parsley leaves
• Thick wholegrain toast, to serve

Method

1. Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.

2. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.

3. Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.

Notes

· Tip: Freeze leftover soup in single serve containers and keep for an "instant" meal. It's quicker to defrost small quantities.