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Place the chicken, garlic, peppercorns, bay leaves, thyme, fennel seeds and parsley stalks in a large saucepan and set over a moderate heat. Simmer very gently for 1½ hours. Remove the chicken and shred the meat, discarding the bones. Strain the liquid through a fine sieve.
Combine the stock, carrots, celery, onion and shredded chicken in a saucepan and simmer very gently for 30 minutes. Cook the noodles in a large pot of rapidly-boiling salted water util al dente, then drain and add to the soup. Season with salt and pepper, then add the chopped parsley leaves.