Pour a spoon of extra virgin olive oil in a deep bottom pot and fry together the onion, celery, garlic and ginger. Add in the chicken breast, cover with enough vegetable stock and bring to the boil, set to simmer. Remove chicken breast after 20 minutes; add in the carrots, apple cider vinegar, chilli flakes, turmeric, broccoli and peas. Simmer for further 10 minutes until vegetables are cooked. Flake the chicken breast and return to the soup. Drain the pasta and add to the soup just before serving.

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