3 medium onions, peeled. 2 roughly chopped and 1 finely chopped
3 carrots, peeled. 2 roughly chopped and 1 finely chopped
3 sticks of celery, trimmed. 2 roughly chopped and 1 finely chopped
4 cloves of garlic, peeled
4 fresh bay leaves
a few sprigs of fresh thyme
1 sprig fresh rosemary
250g egg noodles or spaghetti, broken in half
1 tsp apple cider vinegar
10g flat-leaf parsley, finely chopped
Place the chicken into your biggest pot. Cover with cold water to come about 8 to 10cm above the chicken then bring to a simmer. Simmer for 30 minutes, skimming any scum that rises off the top of the chicken.
Add the roughly chopped vegetables, all of the garlic cloves, bay leaves, thyme sprigs, and rosemary and bring everything back to the boil, then turn the heat down and leave it to simmer for 1 hour. Carry on skimming the broth of any scum that rises.
When the soup is cooked, carefully remove the chicken to a large plate and pick the meat off the bones. Set the meat aside, but add everything else back into the pot and continue to simmer for a further 1 hour. When ready, remove the liquid from the heat and strain it then put the liquid back into the pan and place onto a medium heat to bring back to the boil.
Add the finely chopped vegetables and cook for 20 minutes until tender. In a separate pan, cook the noodles or spaghetti according to the packet instructions for al dente then drain and set aside.
Add the chicken meat back to the soup to warm up for the final 5 minutes. Just before serving add the parsley to the pot along with the apple cider vinegar, and season with salt and pepper to taste - you’ll find it will probably take a lot of salt.