About this recipe:They say chicken soup has acquired the reputation of a folk remedy for colds and flu. Regardless of that authenticity, a bowl of golden clear bone broth, lashings of chicken, seasonal veg and noodles is a very welcoming thought. Feel free to tweak this recipe; adding barley or dumplings will make it ever so moreish too.
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Half fill a large saucepan (large enough to hold the whole chicken) with water and warm over a medium heat. Chop two of the celery sticks and carrots and add to the pan along with 1 of the onions, cut in half.
Add the whole chicken to the saucepan and top up with water if needed so the entire chicken is covered; bring to the boil over a high heat. Once boiling reduce to a simmer and add half of the parsley, the thyme, salt and pepper and cover. Cook over a low heat for 2 hours until the chicken is no longer pink in the centre.
Strain the chicken and water, retaining all the liquid for the soup. Set the chicken aside to cool a little. Pour the liquid into a clean saucepan, add the chicken stock cubes and bring to the boil.
Chop the remaining vegetables and add to the broth. Season well to taste. Once your chicken is cool enough to handle, using your fingers to pull the meat off the bone and tear into chunky strips, discard the bones.
Add all chicken meat to the broth to simmer. Simmer gently until the vegetables are cooked about 15 minutes. At this point if you want a thicker broth add a tablespoon or two of cornflour dissolved in some water to achieve your preferred consistency before the next step.
Add the noodles and cook until warmed through or tender. Just prior to serving, add the remaining parsley, pour into warmed bowls and serve.