1 tablespoon olive oil
1 brown onion, diced
2 carrots, peeled and sliced into rounds
2 celery stalked, diced
2 garlic cloves, chopped
2L quality chicken stock
1 teaspoon dried oregano
1 bay leaf
3 sprigs of fresh thyme
250g fresh egg pasta
2 cups cooked Steggles chicken, shredded
♥ In a large saucepan, heat oil over medium heat. Add the onion, carrots and celery. Cook for 5 minutes, or until the vegetables have softened.
♥ Add the garlic, and cook for another minute.
♥ Add the chicken stock, oregano, bay leaf and thyme, and bring to the boil. Add the pasta, and cook for 10 minutes.
♥ Add the shredded chicken, and cook for five minutes. Remove the thyme sprigs and bay leaf, and then serve.