1. Heat 2 teaspoons of vegetable oil in a large saucepan over medium heat. Add garlic, onion, celery and carrot and cook, stirring for 5 min.
2. Add stock, bring gently to the boil. Add pasta, bring back to the boil and cook for 6 min or until pasta is al dente.
3. Add soy sauce, rice wine and chicken. Cook until heated through. Season to taste and serve in bowls with some crusty bread.
Recipe courtesy of that's life magazine. For more great recipes pick up your copy of that’s life! magazine, available every week from your local newsagent, or check out www.thatslife.com.au/food.