Step 1

To the soup pot, add 2 chicken breast and 2 chicken thighs, 2 bay leaves, the peppercorns and a pinch of salt. Pour in cold water and set to boil over medium heat. Once it boils, lower the heat to simmer and cook for 30 minutes with a lid slightly ajar. Make sure to skim the foam off the top to keep the broth clear.

Step 2

At the end of the cooking time, remove the chicken and set aside to cool. Shred with two forks into bite-sized pieces. Strain the broth through a sieve to remove the impurities, the bay leaves and the peppercorns. Set the clarified broth aside till needed.

Step 3

In the same pot melt the butter and saute the onions, celery and carrots for 5 minutes over medium heat, then add 1 pressed garlic clove and cook briefly for 30 seconds. Pour the broth over the vegetables, and add the chicken back to the pot, bring everything to a boil. Then add the noodles and cook for 8-10 minutes until al dente. Sprinkle with fresh dill and parsley before serving.