1. Heat the oil in a large non-stick soup pot or dutch oven.
  2. Add the onions and garlic and sweat for a few minutes.
  3. Next, add the ginger, carrots and celery, and sweat for a further 5 minutes, or until soft.
  4. If not done already, cook the pasta according to packet instructions, drain and set aside.
  5. Add the chopped chicken, cover with stock and bring up to the boil.
  6. Reduce the heat down to a simmer before covering and cooking for another 15 minutes.
  7. Add the pasta and stir well.
  8. Season with salt & pepper to taste and serve with a generous handful of chopped parsley.