In 2 - 3 cups of chicken stock I cooked some chicken breast cut into small cubes, carrot slices and broccoli spears. Once done I scooped all the meat and veg out with a slotted spoon, brought the stock to a rolling boil and added a handful of the pasta to cook for 8 or 10 minutes. I served it all in a deep dish, leaving most of the stock behind for another use, and then sprinkled it all with grated parmesan. Simple, fast and good.