Serves 4 – 6
900ml (1-1/2 pints or 3 3/4 cups) chicken stock
1 bay leaf
small onion, sliced
225g/8oz button mushrooms, sliced
ll5g/4oz cooked chicken breast
5Og/2oz pasta shells
150ml (1/4 pint or 2/3 cup) dry white wine (optional – if not using add extra stock instead)
l5ml/tbsp chopped fresh parsley
Salt and black pepper
Put the stock and bay leaf into a pan and bring to the boil. Add the onion and mushrooms to the stock.
Remove the skin from the chicken and slice the meat thinly using a sharp knife. Add to the soup and season to taste. Heat through for about 2-3 minutes. Add the pasta, cover and simmer for 7-8 minutes. Just before serving, add the wine (if using) and chopped parsley, heat through for 2-3 minutes, then season to taste.
Nutrition Per Portion:
126 calories
Fat 2.2g
Saturated Fat 0.6g
Cholesterol l9mg
Fibre 1.3g