INGREDIENTS
2 tablespoons 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 tablespoons chopped flat eaf parsley leaves
Thick wholegrain toast, to serve.

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