30 g butter
1 large onion, finely chopped
100 g carrot, diced
1 stick celery, diced
30 g flour
1 litre chicken stock
3 tbsp double cream
50 g small pasta shells
75 g cooked chicken breast, diced
1 tbsp chives, chopped
salt & pepper to season
Heat the butter in a saucepan, and fry the onion for 2 minutes. Add the carrots and celery and fry for 5 minutes.
Stir in the flour, blend in the stock, then bring the soup to the boil. Cover and simmer for 10 minutes until the vegetables are tender.
Meanwhile, cook the pasta according to the packet instructions.
Add the diced chicken, double cream, pasta and chives. Simmer for 3 minutes. Season to taste.