Just like a warm embrace, this soup will wrap you up with comforting and restorative flavour. A classic combination of chicken, corn and cream, this reviving dish is perfect for nights that need a little tenderness.
Peel and finely chop carrot. Chop celery. Roughly chop parsley. Thinly slice spring onions and crush garlic.
Heat a large saucepan over medium heat. Add olive oil, spring onion and garlic and cook, stirring, for 2 minutes or until fragrant. Add carrot and celery and cook, stirring, for 10 minutes or until vegetables are slightly softened.
Add 750ml (3 cups) boiling water to saucepan with stock cube and stir to dissolve. Add chicken, bring to a simmer then reduce to medium-low and cook for 15 minutes. Remove chicken and set aside to cool for 10 minutes.
Drain corn, add to saucepan with macaroni and bring to a simmer. Cook, stirring occasionally, for 7 minutes or until pasta is cooked through.
Using two forks, shred chicken and return to broth with cream. Stir to combine and gently warm through, taking care not to let soup boil or the cream will split.
Add chopped parsley to soup and season to taste. Divide between bowls and serve.