Step 1

Bring 750ml (3 cups) water to the boil in a saucepan. Add the stock cube and stir until dissolved. Add chicken. Reduce heat to low, cover and cook for 12-15 minutes or until just cooked through. Remove from the heat and set aside in the pan for 5 minutes. Transfer to a plate.

Step 2

Halve the poached chicken and use half in the soup. Reserve the remaining for the another use.

Step 3

Heat the soup following packet directions. Shred chicken. Stir through soup with sweet potato, chickpeas and spinach until warmed. Microwave again, if necessary. Season.

Step 4

Serve soup topped with parsley, if using.