- Heat the oil in a large saucepan and add the onion and celery. Fry until the onion begins to soften.
- Add the tomatoes and fry for 2 minutes. Season well with salt and pepper.
- Add the water, stock, sun-dried tomatoes and the pasta. Bring to the boil and then turn down to simmer for 10 minutes.
- Cut the chicken as thinly as possible. Add to the soup and bring to the boil. Simmer for 2 minutes.
- Add the basil and serve with some crusty bread.