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As a child, I thought chicken soup was particular to Croatian cuisine. Our family consumed it with such fervent regularity it approached worship. In my defence, I lived a sheltered life  which is to say I didn t get out much. I know better these days, and have flirted with pho, a lemony Greek avgolemono, Jewish penicillin soup with matzo balls and a gingery Chinese wonton soup. But whenever I feel under the weather, it s this chicken soup, served first by my baba, and then by my parents, which I hanker for. It s a simple enough recipe. All you need is some chicken on the bone, a few celery sticks, carrots and parsley, a handful of peppercorns and an onion or two blackened on the hob. Throw it all together, cover it with water, simmer for an hour or two until your home is filled with the wonderful aroma of cooked chicken, and watch as alchemy happens.

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