Easy veggie, chicken & macaroni soup

Prep 20 mins | Cook 50 mins | Serves 6

6 cups chicken stock
400g small chicken breast fillets
1 tbs olive oil
1 brown onion, finely chopped
2 celery sticks, halved lengthways and chopped
2 large carrots, halved lengthways and chopped
1 Desiree potato, peeled and diced
1 parsnip, peeled and diced
½ cup dried macaroni pasta
¼ cup flat-leaf parsley leaves, chopped
Grated parmesan & whole grain toast, to serve

Step 1 Heat 1 cup stock in a large saucepan over medium heat until simmering. Add chicken, cover and simmer for 4-5 minutes on each side or until just cooked through. Remove chicken to a plate. Pour stock into a heatproof jug, skim surface and set aside. Wipe pan dry with paper towel.

Step 2 Heat oil in the saucepan over medium heat. Add onion and cook, stirring often, for 3 minutes. Add celery, carrots, potato and parsnip and cook, stirring often, for 5 minutes. Add reserved stock and remaining stock. Cover and bring to the boil. Simmer for 20-25 minutes.

Step 3 Stir in pasta and parsley. Cook, stirring often for 10 minutes or until pasta is tender. Shred chicken and add to soup. Season with salt and pepper to taste. Ladle soup into serving cups or bowls. Sprinkle with parmesan and serve with toast.

Good for you ... Carrots

The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.

A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.

Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.