Hearty chicken vegetable soup

1. Heat the oil in a large pot.
2. Add the onion, celery, carrots, potato and squash, stir in the salt and herbs and sauté over medium-low heat for 5 minutes.
3. Pour in the stock and bring to a low simmer.
4. Add the chicken and stir in the tomato paste.
5. Simmer for 15 minutes over medium-low heat.
6. Stir in the zucchini (courgette), corn, pasta and lemon juice and cook for 10-13 minutes, or until pasta is tender, stirring occasionally.
7. Take the soup off the heat and remove the chicken using tongs.
8. Shred the chicken using two forks and return to the pot.
9. Stir in the parsley. Taste the soup and season with pepper and salt, if needed.
10. Serve the soup with lemon wedges on the side, sprinkled with a little grated Parmesan if you like.

Instant Pot method

1. Add the onion, celery, carrots, potato, squash, salt, herbs, stock and chicken to your Instant Pot. Stir in the tomato paste.
2. Cover, set vent to sealing and cook for 12 minutes on high pressure. Release pressure manually.
3. Stir in the zucchini (courgette), corn, pasta and lemon juice and cook for 3 minute son high pressure. Release pressure manually.
4. Take the inner pot out of the pressure cooker and remove the chicken using tongs.
5. Shred the chicken using two forks and return to the pot.
6. Stir in the parsley. Taste the soup and season with pepper and salt, if needed. 
7. Serve with lemon wedges on the side, sprinkled with grated Parmesan, if you like.