Serves 4

1.5 litres of chicken stock
1 tablespoon olive oil
1 onion finely diced
1 carrot finely diced
1/2 celery stalk finely diced
2 cloves garlic
1 large chicken fillet finely shredded.
1 small tin of creamed corn
1 handful of broken spaghetti
5 sprigs of parsley finely chopped
crusty bread to serve

Sweat off the onion, carrot, celery and garlic in a tablespoon of olive oil. Add the chicken stock and cook over a low heat for half an hour, until the vegetables are soft.

Add the shredded chicken, creamed corn and spaghetti (broken in small pieces). Simmer for a further 20 minutes. Remove from heat stir through parsley and serve.

PS. It freezes well. Freeze single serve portions and defrost for your lunch during the week. (I often add a sprinkle of dukka to the soup before serving and add extra greens).