Hearty Chicken, Pasta and Vegetable Soup

I have been fighting a nasty flu for the last two weeks. It's horrible, being sick with blocked sinuses, metallic taste in the mouth, 'dead' tastebuds that cannot taste anything at all. I made this hearty soup to warm up the soul. I made a big batch and had leftovers for lunch.

Stock
1 tsp olive oil
1/2 brown onion, cut into large chunks
1 carrot, cut into 3 cm pieces
1 celery stalk, cut into 3cm pieces
2 bay leaves
2 pieces of chicken breast fillets
1.5 litres of water

1. Heat the oil in a medium size stockpot. Place the onion, carrot, celery and bay leaves into the pot and sweat the vegetables for 5 minutes stirring often.
2. Add the chicken breast fillets into the pot and cover with water at room temperature.
3. Bring the soup to a low simmer and cook gently for 30 minutes, until the chicken is cooked through. Skim and discard any fat that rises to the top of the liquid.
4. Remove the chicken and set aside to cool. Strain the stock through a fine mesh sieve and discard the vegetables. 

Soup
1 tsp olive oil
1 carrot, cut into 3mm thick discs
2 celery stalks, cut into 3mm thick slices
1/2 leek (white part only), cut into 1/2cm pieces
1 corn cob, remove kernels
a small handful of green beans, cut into 3mm length
100gm small spiral pasta, cooked
chopped parsley to garnish

1. Heat the same pot to a low-medium heat and add the olive oil. Follow with the leek, carrots, celery, corn kernels and green bans. Sweat the vegetables for about 3-5 minutes.
2. Add the stock and bring to a simmer, then pour in the cooked pasta and cook for further 5 minutes.
3. Shred the chicken (should be cool now). (Note: I didn't use all the chicken, only 1/4 piece, but you can use as much as you like).
4. Return the shredded chicken to the pot. Season with salt and pepper then continue to cook for another 5 minutes. 
5. Remove from heat and garnish with the chopped parsley. 
6. Ladle into bowls and serve.