METHOD:

1. Heat 2 tbsp olive oil in a saucepan over medium heat until hot.
2. Add 1 medium onion, finely chopped and cook, stirring often, for 3 minutes.
3. Add 1 medium carrot, diced, 1 large stick celery, thinly sliced and 1 medium potato, peeled and diced cook, stirring often, for 5 minutes.
4. Add 6 cups (1.5 litres) Massel chicken style liquid stock, cover and bring to a boil.
5. Reduce heat, cover and simmer for 15 minutes.
6. Add 300g chicken breast fillets, diced and 50g spaghetti, broken into 5cm pieces, partially cover and cook for 8-10 minutes or until pasta is tender.
7. Stir through 2 tbsp chopped flat parsley leaves.
8. Season to taste.
9. Ladle soup into serving bowls and serve with thick wholegrain toast, to serve.