RAG PASTA & CHICKEN SOUP

SERVES 4 PREP + COOK 30 MINS COST $$$$$

1 litre salt-reduced chicken stock 2 chicken breast fillets 2 tbsp extra-virgin olive oil 1 leek, rinsed, chopped finely 1 carrot, grated coarsely 1 zucchini, grated coarsely 2 sticks celery, trimmed, sliced finely 3 fresh lasagne sheets 2 tbsp finely chopped fresh curly parsley, to serve

Bring stock to the boil in a medium saucepan. Add chicken and reduce heat to a simmer. Cook, covered, for 10 mins. Remove chicken from pan and reserve stock. When chicken is cool enough to handle, shred coarsely.

Heat oil in a medium saucepan over medium heat. Cook leek, stirring, for 5 mins or until leek is soft and golden. Add carrot, zucchini and celery. Cook, stirring, for 2 mins or until soft. Add reserved stock and bring to the boil.

Roughly tear pasta into small pieces and add to pan with shredded chicken. Cook for 2 mins or until pasta is tender. Season to taste.

Ladle soup into four warmed bowls. Serve sprinkled with parsley.