1.  In a large saucepan, combine the stock, chicken fillets, carrots, celery, onion, garlic and bay leaf. Bring to a boil, then simmer for about 20 minutes until the chicken is fully cooked.
2. Remove the chicken fillets using a slotted spoon and place on a cutting board.
3. Return the stock to a boil and add the pasta. Boil for 7-8 minutes or until cooked to al dente. Add the peas.
4. Use two forks to shred the chicken, then return it to the pot. Add the parsley and some salt and pepper to taste.
5. When ready to serve, reheat the soup to a gentle simmer. Ladle into warmed bowls.

Per serving: 233kcals, 4.6g fat (1.1g saturated), 28.4g carbs, 4.6g sugars, 19.1g protein, 2.7g fibre, 0.63g sodium

MAKE IT YOURS: You can also make this using leftover roast chicken. With this method, bring the stock and vegetables to a boil. Simmer for five minutes, then add the pasta. When the pasta is almost cooked, stir in the cooked chicken, parsley and seasoning

TOP TIP: Make this soup coeliac-friendly by using gluten-free stock and gluten-free spaghetti.