1 brown onion, finely chopped

2 garlic cloves, crushed

1 medium leek, washed and thinly sliced

2 large celery stalks, thinly sliced

1 tbsp of extra virgin olive oil

1 inch of grated ginger or 1 tsp of minced ginger

1 tsp of turmeric

1 large fennel stalk, chopped

2 medium chicken breasts

6 cups of salt-reduced chicken stock

2 cups of water

2 tbsp of lemon juice

2 cups of kale, stems removed

½ cup of macaroni pasta 

½ bunch of parsley, chopped

Salt and pepper to taste

Optional: chilli flakes

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, ginger, celery, leek and fennel and saute for 5 minutes or until softened 

2. Coat the vegetables in turmeric and fry off until aromatic 

3. Add the water and chicken stock and bring to the boil. Place the chicken breasts into the broth and poach for approximately 20 minutes or until the breast has cooked all the way through 

4. Remove the chicken and place onto a chopping board. Shred the chicken by using two forks to separate the meat. Place the shredded chicken back into the saucepan

5. Next, add the macaroni into the soup and cook for an extra 5-8 minutes or until the pasta is al dente. 

6. Prior to serving, lightly submerge the kale into the broth to soften

7. Finish with fresh parsley, salt and pepper, fresh lemon juice and chilli flakes if you wish