Sauté your diced onion lightly in a large pot with some ghee/butter for a minute, then add the ginger, garlic and turmeric powder - cooking till fragrant.

Add your diced carrot, celery and zucchini to the pot and sauté for a couple of minutes till softened slightly - seasoning well with salt and pepper.

Now add all of the broth to the pot and bring up to a boil, before dropping the chicken thighs in.

Cook on a rolling boil for 10 minutes. You can check that your chicken is fully cooked by making sure that it’s changed colour + hot all the way through and the meat easily separates when pushed against the side of the pot.

Now add your pasta into the broth and cook as per the packet instructions (generally 7-10 mins).

Remove the chicken thighs from the pot to pull apart gently with a fork on the side, then return them to the pot.

Season well with salt and pepper, before adding your parsley at the end. Serve with some crusty buttered bread.