Leftover chicken pasta soup

• 60g pasta spirals - dry weight
• 120g cooked chicken or turkey, shredded or cut into strips
• 120g cooked leftover carrots, cut into chunks
• 1tsp Italian mixed dried herbs
• 1 small onion, peeled and finely chopped
• 1  stick of celery, thinly sliced
• 600ml chicken stock
• Rapeseed oil spray
• Salt and black pepper to season

Heat a saucepan and add a couple of sprays of rapeseed oil, then add the celery and onion, cook for two 2-3 minutes stirring occasionally until they start to soften then add the stock and bring to the boil. Once boiling add the pasta and reduce the heat slightly.

After the pasta has been cooking for 10 minutes add the chicken, fresh or dried herbs and the cooked carrots and cook for a further 4-5 minutes, stirring occasionally. Season with a little salt and pepper if required and serve straight away in warm bowls

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