ingredients

900ml/11⁄2pt chicken stock 1 bay leaf

4 spring onions, sliced 225g/8oz button mushrooms,

sliced 100g/4oz cooked skinless

chicken breast, thinly sliced 50g/2oz soup pasta such as

orzo or ditalini 150ml/5fl oz dry white wine 1 tablespoon chopped fresh

flat-leaf parsley salt and ground black pepper

serves 6

• Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.

• Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.

• Add the pasta, cover and simmer for 7–8 minutes.

• Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary. Serve hot.