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Chicken noodle broth

SERVES 6–8

I remember many versions of this broth while growing up – I don’t think it was ever the same twice. Mum seemed to constantly have a delicious chicken stock on the go, which always went into this most restorative of soups – a hug in a bowl.

1.6 litres (2¾ pints) chicken stock, well strained

4 garlic cloves, finely sliced

160g (5½oz) spaghetti, broken into 2.5cm (1in) lengths

4 tbsp chopped parsley

sea salt and freshly ground black pepper

1. Put the chicken stock, garlic and spaghetti into a saucepan and season with a pinch of salt and pepper. Cover and bring to a gentle boil, then turn the heat down and simmer for 8–10 minutes until the spaghetti is cooked (or cook for the length of time specified on the packet).

2. When the spaghetti is cooked, stir in the parsley, check the seasoning and serve.