Chicken Noodle Soup

• 1kg bone-in chicken thighs
• 2 litres water
• 1 onion, halved
• 1 carrot and 1 celery stick, in chunks
• 2 bay leaves
• 6 black peppercorns
• A few parsley stalks
• 2 tsp salt

• 1 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 150g egg noodles
• A handful of dill or parsley, chopped
• A squeeze of lemon

Bring everything for the broth to the boil, skim off any foam, then simmer gently.

Lift out the chicken and strain the broth. When it's cool enough, shred the meat and discard the skin and bones.

Cook the diced vegetables in the butter in a clean pot until softened.

Pour in the broth and simmer.

Add the noodles and cook until tender.

Return the chicken, stir in the herbs and lemon, and season to taste.