Ingredients

1-2 tbsp olive oil

1 banana shallot or medium onion, peeled and chopped

2 carrots, peeled and diced

¼ tsp dried oregano

1 litre ml chicken stock, simmering (shop bought or homemade)

125 g Fideu pasta (or small dried soup pasta)

200 g diced cooked chicken

80 g peas

Salt and pepper, to taste

2 spring onions, sliced

Method

1. Place a large saucepan on a low-to-medium heat with a splash of olive oil. Add the shallot and carrots. Cook, stirring occasionally, for 5-6 minutes, until the vegetables soften.

2. Pour in 750 ml chicken stock, and bring to a simmer.

3. Add the oregano, fideu, peas and chicken and cook for 3-4 mins until the pasta is cooked. Stir through the spring onions. Taste and adjust the seasoning with salt and pepper, add more stock if required, and serve.

   Serves 2

Like this? Why not try the soup au pistou (link below).