Step 1

Place stock, carrot, leek, garlic, bay leaves and rosemary in a large saucepan over high heat. Bring to the boil. Add chicken and cook, covered, for 10 mins or until chicken is cooked through. Transfer chicken to a plate.

Step 2

Add pasta to stock mixture. Bring to the boil. Cook, partially covered, for 10 mins or until pasta is just tender. Use two forks to shred chicken into large pieces. Return to soup mixture. Stir into soup with celery. Cook for 3 mins or until heated through. Serve the soup sprinkled with parsley.