This uses up the scraps left over from a roast and with any luck you have already used the chicken carcass to make the stock, if not, use chicken stock of the best quality you can find.

Ingredients - serves 4

chicken leftovers, shredded or chopped

15g butter
1 small leek, halved & finely sliced
2 celery (heart)sticks, finely sliced
chopped celery leaves
1 can cannellini beans, drained & rinsed
2 vermicelli 'nests', scrunched to pieces
400ml chicken stock

freshly grated Parmesan

Method

Melt the butter in a saucepan with a dash of oil and sweat the sliced leek and celery until softened, but don't colour. Once tender, add the stock and bring to a simmer then add the beans. Once heated through ( a couple of minutes) add the chicken, seasoning, and the vermicelli and continue for a couple more minutes before scattering the celery leaves over. Pop the lid on and leave to stand for a couple more minutes for the pasta to take up some of the stock.

Taste and adjust seasoning if necessary then serve in warmed bowls with Parmesan to sprinkle over.