Italian chicken & tomato soup

1 onion, peeled and finely chopped
2 carrots, peeled and grated
2 lean back bacon rashers, all visible fat removed, finely chopped
2 large skinless and boneless chicken breasts, cut into thin strips
600g canned chopped tomatoes
400ml chicken stock
1 tbsp chopped rosemary
finely grated zest and juice of 1 lemon
salt and freshly ground black pepper
chopped fresh flat-leaf parsley, to garnish

1. Place the onion, carrots and bacon in a large non-stick saucepan and stir-fry for 2-3 minutes.

2. Add the chicken, tomatoes, stock, rosemary and lemon zest and juice. Bring to the boil, stir, then cover and simmer on a medium heat for 15 minutes, stirring occasionally. Season to taste and serve sprinkled with chopped parsley.