Winter warm lunches are exactly what you’ll crave on your lunch break. Make them at home, and warm at work- its that easy

SERVES 4

Ingredients:

450 g skinless, boneless chicken breast
1/2 C (125 ml) chopped onion
2 C (500 ml) chopped carrots
2 garlic cloves
1 t (5 ml) dried thyme
2 bay leaves
1200 ml chicken stock
110 g spinach fettuccine (or macaroni)
1/2 C (125 ml) frozen corn
2 T (30 ml) freshly chopped Italian parsley
salt and milled pepper.

Instructions:

In a large stockpot, combine chicken, onion, carrots, garlic, thyme and bay leaves. Pour chicken stock into pot and cook over a high heat to bring to the boil. Reduce heat to medium-high. Add spinach pasta, partially cover and cook for 3-5 minutes, until noodles are tender. Remove from heat, discard bay leaves and stir in corn and parsley. Season to taste with salt and black pepper; ladle soup into bowls and serve.