Soothing chicken noodle soup

1 In a large soup pot, place chicken, the 1 roughly cut celery stick and 1 roughly cut carrot, 2 litres of cold water and the chicken stock. Set over a high heat and bring to the boil. Turn heat to medium low and simmer for 20 minutes.

2 Strain the broth into a large bowl. Place the chicken on a plate and discard the celery and carrot. Once the chicken is cool enough to handle, use a fork and sharp knife to remove the meat from the bones. Cut into chicken into even bite-sized pieces and discard bones.

3 In the same soup pot, heat olive oil over medium-low. Add turmeric and cook, stirring, for 1 minute or until fragrant. Add onion, remaining celery, carrot and ginger. Reduce heat to low and cook, stirring occasionally, for 8–10 minutes, or until onion is transparent and vegetables start to soften. Add garlic and cook, stirring, for 1 minute.

4 Add chicken and broth back into the soup pot. Increase heat to high and bring to the boil. Reduce heat to medium and add pasta. Simmer for 5 minutes then add corn, peas and tomato. Simmer for a further 5 minutes until pasta is cooked. Season to taste with salt and pepper. Stir in parsley.

5 To serve, ladle soup among 4 bowls and sprinkle with chilli slices, if using.