This broth is the ultimate feel good food and is packed with health boosting ingredients such as ginger and garlic. It is best made with chicken stock made from a carcass but if you must use pre-made stock, go for an organic and low salt version.

Makes 4 flu-busting bowls


1.5 litre of chicken stock

2 chicken thighs or drumsticks

1 small onion (sliced)

1 small carrot (sliced)

Handful of spinach and peas

A couple of broccoli florets

2 cloves garlic (minced)

1 tbsp minced ginger

½ a small red chilli (chopped finely)

3 bay leaves

A few sticks of spaghetti broken into inch pieces

Optional shredded greens such as kale, cabbage, sprouts

1 lemon to serve (optional)


  • Heat the stock and add the chicken, carrots and onion. Simmer for 15 minutes (skimming fat as it rises to the surface)
  • Add the rest of the ingredients and simmer for a further 25 minutes, adding the pasta and broccoli after 15 minutes.
  • Remove the hicken, shred it and add it back to the pot.
  • Serve hot with lemon wedges on the side (a great and healthier alternative to salt)