Pat chicken dry on both sides with a paper towel and season with salt generously.

Heat a large dutch oven to medium-high heat and add olive oil.

Once the oil is hot, add the chicken and sear on both sides until golden brown. Transfer to a plate.

Add celery, onion, garlic, and carrot to the dutch oven and sear until golden brown all over. Season with salt.

Add the chicken back in, nestled on top of the veggies. Pour 2 litres of water in and place the lid on the dutch oven for 20 mins.

After 20 mins, transfer the chicken onto a plate. Transfer the veggies into a blender, straining off the broth to keep in the pot.

Place the chicken back in, add fresh herbs, top up with more water so the chicken is completely submerged, and place the lid on.

Blend the veggies on high speed until completely blended. Set aside while the chicken cooks through.

Simmer the chicken in the pot with the lid on, over medium-low heat, for about an hour.

Check on it halfway through to ensure it’s not at a rapid boil and there’s still plenty of water in the pot.

After 1 hour, remove the chicken into a large bowl to shred the meat off. Let cool until warm enough to handle.

Pour the pasta into the pot. Stir as it cooks to prevent sticking.

Once the pasta is cooked through, pour in the blended veggies into the soup along with the shredded chicken. Stir to mix through and turn off the heat.

Taste and adjust for salt and pepper. Serve with fresh parsley, extra salt, and pepper.