Ingredients

1 litre of organic bone broth 
1 litre of water
4 chicken thighs 
1 onion
2 carrots
2 heads of celery 
2 sweetcorn
150g of rice noodles
2 inches of grated ginger
1 inch of grated turmeric
1 tsp of chilli flakes 
½ teaspoon of celtic salt
1 tbsp of chicken fat (or other cooking fat)

Instructions

1. Pour broth and extra water into a pot, bring to the boil. Add the chicken and reduce to a simmer covering with a lid for 20min. ( the chicken should be fully covered in the liquid).
   
2. Remove chicken once cooked.
   
3. Place a large pan over medium high heat and add in cooking fat. Once it's hot, add in carrots, sweetcorn and celery; cook for a few minutes.
   
4. Next add in grated ginger and grated turmeric. Sauté for 30 seconds. Add into bone broth with  salt and chilli flakes, simmer for 15 minutes.
   
5. Shred the cooked chicken and then add back into soup with the rice noodles, let it cook on low until you’re ready to serve it.
   
6. Add salt and pepper to taste.