Posted: 3 January 2019
1 tbsp rapeseed oil (15g)
2 celery sticks
1 tsp dried or chopped fresh thyme (5g)
2 chicken stock cubes (reduced salt)
1 litre boiling water
70g wholewheat fusilli pasta
150g cooked chicken
1 tbsp fresh coriander leaves (15g – optional)
sea salt and freshly ground black pepper
Heat the oil in a large saucepan over a medium heat. Meanwhile, cut the onion in half and peel off the skin, then put each half on a chopping board and cut into slices, keeping the root intact. Then make 3 horizontal cuts one above the other and finally, finely chop down across the width of the onion. Add to the heated saucepan, stirring to coat in the oil. Cook gently for 2-3 minutes, stirring occasionally with a wooden spoon.
Meanwhile, trim down the celery and cut into long strips lengthways, then finely chop and add to the pan with the onion. Next peel the carrots and cut into quarters, then finely dice and add to the pan with the thyme, stirring to coat. Cook for another few minutes until the vegetables are beginning to softened but not colour, stirring occasionally.
Put the two stock cubes into a jug and fill up with the boiling water, stirring with a spoon to dissolve. Pour into the vegetable mixture with the other 500ml of water and bring to a simmer. Stir in the pasta and cook for 10-12 minutes or according to instructions on the packet of pasta until the pasta is tender but still holding its shape. Season lightly with salt, if using and plenty of freshly ground black pepper.
Meanwhile, shred the chicken and then finely dice. Add to the soup. Ladle the soup into bowls and scatter over the coriander, if using to serve.
This soup will keep in an airtight container in the fridge for up to 3 days or frozen for up to 1 month. Bring individual portions of 600ml in a flask or an airtight container and reheat in the microwave or on a low heat with a saucepan to serve. Bring a spoon if transporting.