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mrandymurray
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Peel and finely chop 1 carrot, 1 onion, 1 small leek and 2 stalks celery.
Melt 40 g salted butter in large pan with 1 tbsp olive oil and cook chopped veg until fully softened (approx. 10 minutes).
Add 2 garlic cloves (finely chopped) and 2 tsp dijon mustard - cook for 2 minutes.
Add 1 bouquet garni sachet, 2 bay leaves and 2.2 litre chicken stock then simmer on medium heat for 30 minutes.
After 30 minutes, remove the bay leaves and bouquet Garni sachet and discard them.
Add 350 g chicken, 200 g pasta of choice, 2 tbsp soy sauce and small handful fresh parsley then season to taste - cook for appropriate amount of time until pasta is just cooked.