Rag pasta soup with chicken

Prep 0 h : 10 m
Cook 0 h : 30 m


  • 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.