Hearty winter chicken and vegetable pasta soup

1 onion

½ cup white wine

1 cup cream

1 chicken breast shredded

6 cup chicken stock

1 tsp dijon mustard

2 large carrots roughly chopped

1 big handful of baby spinach

1 tsp dried rosemary

fresh basil

4 cloves garlic minced

1 cup grated parmesan

1 tsp dried oregano

200 g shortcut pasta

4 celery stalks roughly chopped

Step 1

In a large pot on medium heat saute the onion, carrot, and celery in some olive oil for a few minutes until they soften. add the garlic, dried herbs and dijon and cook for a further minute. season with salt and pepper. deglaze the pan with wine then add the chicken stock and bring to a boil. reduce the heat and leave the soup to gently simmer for at least half an hour.

Step 2

Meanwhile, shred the chicken and cook the pasta until al dente.

Step 3

Add the chicken, spinach, cream, parmesan and pasta to the soup and stir to combine. simmer for another couple of minutes and then serve topped with fresh basil and some crusty bread.