Chicken Noodle Soup

1. Cover the chicken thighs with cold water, bring to the boil and skim off the foam.

2. Add the halved onion and the bay leaves, then season with salt and pepper.

3. Simmer gently for 40 minutes until the meat is tender.

4. Lift out the chicken, take it off the bone and shred it.

5. Add the sliced carrot and celery to the broth and cook for 10 minutes.

6. Add the noodles and the meat, and cook for another 6-8 minutes. Serve scattered with parsley.

Tip: Cook the noodles in just before serving – they soak up the broth if left standing.