Pesto Chicken Pastina

Peel and finely dice the carrots, celery and onion. Finely chop the garlic. Pick the thyme leaves.

Heat a splash of olive oil in a frying pan over a medium heat. Add the chopped veg and cook for 5-7 mins. Add the garlic, bay leaf and thyme, then cook for 2 mins until just turning golden. Add a pinch of salt.

Pour in the chicken stock and add the chicken breasts. Cover with a lid and cook on the lowest heat for 10-12 mins.

Remove the chicken from the pan and shred. Tip the pastina into the pan and simmer for 4-6 mins. Stir through the cream and the juice of your lemon.

Ladle the pasta into bowls. Top with the chicken and pesto.