Instructions

1. 1

   Place the chicken in a large pot with the halved onion, bay leaves and salt, cover with cold water and bring to the boil.

2. 2

   Simmer gently over low heat for 75 minutes, skimming off the foam that rises to the surface.

3. 3

   Lift out the chicken, strain the broth and return it to the pot with the diced carrots, celery and leek rings for 12 minutes.

4. 4

   Add the soup noodles and cook for 6 minutes. Shred the chicken meat and stir it back into the soup.

5. 5

   Season with salt and pepper and serve scattered with plenty of freshly chopped parsley.