Add 2 tablespoons of olive oil to your pan. Cook the chicken breasts on a medium-high heat until they are sealed. This should take about 3-5 minutes.

Once the chicken breasts are sealed, remove them from the pan and place them to one side on a plate.

Add 2 more tablespoons of olive oil to the pan and cook the chopped onions, carrots and celery for around 3 minutes, until the onions start to soften.

Then add the garlic, ginger, ground turmeric and black pepper to the pan and mix well. Cook for 1 minute.

Place the chicken breasts back into the pan, along with 6 cups (1.5 litres) of chicken bone broth. Allow to cook on a medium-high heat for 20 minutes, stirring occasionally.

After 20 minutes or so, remove the chicken breasts from the pan and place on a cutting board. Use a sharp knife to cut the chicken into bite size chunks and then put the chicken back in to the pan.

Add 4oz (110g) of spaghetti noodles to the pan. I snapped the dried spaghetti in half first. Cook for 10-15 minutes, or until the noodles are cooked to your preferred texture.