Heat the oil in a large saucepan over a high heat. Saute the onions, carrot, celery and potatoes for 5 minutes.
Stir in the chicken, stock cubes bay leaves and 1.5 litres boiling water. Bring to the boil. Reduce the heat to low. Simmer, covered, skimming off any scum that rises to the surface, for 30 minutes or until the chicken and vegetables are cooked. Discard the bay leaves.
Remove the chicken to a chopping board and cool slightly, finely shred, then return to the soup with the macaroni. Cook for 8 minutes or until tender. Stir in the pesto. Season and serve.
Adapted from Eat In Magazine
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