Chicken soup

• Start by chopping up your onion, carrots and celery into small pieces
• Next, heat up a large saucepan with the olive oil and add in your veg and leave to heat for 2 -3 mins
• Now, dissolve your chicken stock cube into boiling water and pour into your pan
• Once the cooked chicken has cooled slightly, shred your chicken into small pieces and add straight into the pan
• Season with parsley, salt and pepper and leave to simmer on low heat for a further 10 mins, before serving.

Serves 2, calorie information based on 1 serving