Chicken and Vegetable Soup with Pasta

Ingredients (serves 4)

• 1/2 large barbecued chicken, skin and bones removed
• 2 teaspoons olive oil
• 1 medium brown onion, roughly chopped
• 2 celery stalks, chopped
• 1 medium carrot, peeled, chopped
• 2 garlic cloves, crushed
• 1 litre salt-reduced chicken stock
• 1 cup (125g) dried teddy bear pasta (see note)
• 1 cup (80g) shredded green cabbage
• 2 tablespoons chopped fresh
• Flat-leaf parsley leaves

Method

1. Place chicken on a chopping board. Using 2 forks, shred chicken (you'll need 2 cups).
2. Heat oil in a saucepan over medium heat. Add onion, celery, carrot and garlic. Cook, stirring, for 3 minutes or until onion had softened.
3. Add chicken, stock and 2 cups cold water. Bring to the boil. Add pasta. Cook, stirring occasionally, for 10 minutes or until pasta is tender.
4. Stir in cabbage and parsley. Cook for 5 minutes or until cabbage is tender. Serve.

Notes

• 
  You can find teddy bear pasta (Vetta brand) in the pasta aisle of supermarkets.
  Cooking class: Shredding: To shred chicken using 2 forks, hold chicken firmly on chopping board with 1 fork. Use other fork to tear chicken, forming long, thin strips.