Step 1

Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth).

Step 2

Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it's simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)

Step 3

Scoop scum off surface once or twice during first 30 minutes.

Step 4

Transfer chicken to pan. Shred meat and discard bones.

Step 5

Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken. (Note 5)

Step 6

Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface (I do this, healthier & makes soup clearer).

Step 7

Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don't let them brown.

Step 8

Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot.

Step 9

Add Vegeta (stock powder), thyme, bay leaf and pepper. Stir.

Step 10

When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice (Note 6).

Step 11

Add chicken, stir (it warms quickly), then season with salt and pepper to taste - season well!

Step 12

Serve soup immediately, garnished with fresh parsley.