Ingredients:

• Chicken breast – 1 (skinned and trimmed of fat)
• Chicken stock – 1 ltr
• Carrots – 300 gm
• Leeks – 3
• Celery – 3 stalks
• Bay Leaves – 2
• low GI Pasta – 50 gm
• Parsley or Coriander leaves to garnish
• salt and freshly ground pepper to taste

Method:

1. Wash and slice the carrots, leeks and celery.
2. Wash the chicken breast. Combine all these.
3. Add stock and simmer till the chicken and vegetables are tender.
4. Lift out the chicken pieces and add pasta to the simmering soup.
5. Lift out and discard the bay leaves.
6. When the chicken is cool enough, flake the meat.
7. When the pasta is cooked, add the chicken meat, salt and pepper.
8. Serve the soup hot.