Rag pasta soup with chicken
1 litre chicken stock
400g chicken breast fillets
2 tbsp extra virgin olive oil
350g leeks, rinsed and finely chopped
120g carrots, grated
120g courgettes, grated
200g celery sticks, thinly sliced
250g fresh lasagne
2 tbsp finely chopped curly parsley
Heat the stock in a saucepan until it begins to boil.
Add chicken and reduce heat to a simmer; cook, covered, for 10 mins.
Remove chicken from the pan and set aside to cool.
Reserve the chicken stock. Shred the chicken.
Heat oil in a medium saucepan and add leek; cook, stirring, over medium heat until leek is soft and golden.
Add carrot, courgette and celery.
Cook, stirring, for 2-3 mins.
Add reserved stock and bring back to the boil.
Roughly tear the pasta into small pieces.
Add to the pan, along with the shredded chicken.
Cook for 2-3 mins or until the pasta is al dente.
Season with salt and freshly ground pepper.
Ladle into four warm soup bowls and serve sprinkled with parsley, if desired.