1 litre (4 cups) salt-reduced chicken stock
2 (400g) chicken breast fi llets
2 tablespoons extra virgin olive oil
1 medium (350g) leek, rinsed, chopped fi nely
1 medium (120g) carrot, grated
1 medium (120g) zucchini, grated
2 (200g) sticks celery, sliced finely
3 sheets (250g) fresh lasagne
2 tablespoons finely chopped curly parsley

1.  Place the stock into a saucepan and bring to the boil. Add the chicken and reduce heat to a simmer; cook, covered, for 10 minutes. Remove chicken from the pan and set to one side to cool. Reserve the chicken stock. When cool to touch, shred the meat.

2. Heat oil in a medium saucepan and add leek; cook, stirring, over medium heat until leek is soft and golden. Add carrot, zucchini and celery. Cook, stirring, for 2-3 minutes. Add reserved stock and bring back to the boil.

3. Roughly tear the pasta into small pieces. Add to the pan, along with the shredded chicken. Cook for 2-3 minutes or until the pasta is al dente. Season with salt and freshly ground pepper.

4. Ladle into four warm soup bowls and serve sprinkled with parsley, if desired. Suitable to freeze and microwave.





From The Australian Women's Weekly