Chicken and Noodle Broth

Place everything in a large saucepan and bring to the boil. Simmer gently for 1.5 hours, skimming away any thick surface froth.

Remove the chicken, pull the thigh and leg joints away and shred the meat from the bones. Add the chicken to the broth, keep the breast meat for tomorrow’s supper or lunch. Break up the spaghetti into small lengths, add to the broth and simmer for 10 minutes.

Beat together the lemon juice, eggs and cornflour. Remove the broth from the heat and stir in the egg mixture. The broth should thicken slightly. Finish with the herbs and taste so you can adjust the seasoning.

Serves 4

Ingredients

  • 1 medium free-range chicken
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 2 sticks celery, chopped
  • Optional- fennel bulb, chopped, celeriac, chopped, leek, chopped.
  • 2 teaspoons sea salt,1 flat teaspoon pepper
  • 1 bouquet garni- stick celery, small bunch thyme, bay leaf and parsley stalks tied together
  • 3 Litres water

To finish

  • 100g spaghetti or risotto rice
  • Juice of 1 medium lemon
  • 1tablespoon of cornflour
  • 3 eggs, beaten
  • 2 tablespoons fresh chopped herbs- I like parsley, dill and tarragon