chicken
noodle
soup

Serves 6

3-5 chicken frames depending on size,
washed under cold running water, dried and cut into about 4 cm pieces [1]
75g butter or EVO
2 medium brown onions, peeled and finely chopped
2 medium carrots, peeled and diced
1 medium turnip, peeled and diced
1 medium swede, peeled and diced
1 stick of celery, peeled and diced
handful parsley
4 sprigs thyme
1 bay leaf

to serve
Maldon sea salt
Black pepper, freshly ground
Stalked and finely chopped parsley

250g soup pasta, we prefer vermicelli
10g salt
20g EVO

Caramelise the vegetables, add the chicken frames, herbs and bay leaf and add 3L of cold water. Bring to a very slow simmer and simmer for one hour. Cover with a lid and let stand for another hour. Remove the chicken and herbs. Pull all the meat from the chicken frames and set to one side. Season the broth to taste.

Cook the soup pasta in boiling salted water, drain and toss through the EVO. If I have some spare chicken stock I cook the pasta in stock.

To serve
Bring the broth up to a gentle simmer and add the chicken meat. Neuk the pasta to warm it through and, keeping about 1/3 for seconds, divide between six warm bowls, add soup and parsley and serve.