Prep Time: 10 minutes        |        Cook Time: 15 minutes        |        Serves:  4        

Ingredients

• 4 cups (1 litre) Chefs’ Cupboard chicken stock
• 1 cup shredded chicken, from leftover whole roast chicken
• 1 carrot, sliced into 1cm slices
• 1 stalk celery, sliced into 1cm slices
• 1 small onion, sliced into quarters
• 2 cloves garlic
• 200g New Season corn kernels
• 100g Remano pasta shells or other pasta shape
• Handful of fresh parsley leaves, chopped
• Salt and pepper, to taste
• 2 spring onions, thinly sliced, to garnish

Method

1. Cook pasta according to packet directions, in salted boiling water. Drain, keeping a little of the pasta water reserved in the drained pasta and set aside.
2. Meanwhile, fill a large stockpot with the chicken stock. Add sliced carrots, celery, onion and garlic. Bring to a boil. Reduce heat and simmer for 10 minutes until vegetables are soft.
3. Add corn, cooked pasta and parsley. Season with salt and pepper, to taste. Simmer for a few minutes until heated through.
4. Remove from heat. Ladle into bowls and garnish with spring onions and a drizzle of olive oil.
5. Serve with warm, crusty bread.