Chicken soup is like food for the soul and this one will give you an instant pick-me-up.


  • 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


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