Chicken Noodle Soup

The classic American chicken noodle soup is a simple yet comforting dish: a clear, golden broth with tender chicken and soft noodles in it. In cold season it is almost medicine.

1. Put the 600 g chicken thighs into a pot, cover them with cold water and bring to the boil. Skim off the foam that forms on top, so the soup stays clear.

2. Add the halved onion and the 2 bay leaves, season with salt (2 teaspoons) and scatter in a pinch of black pepper.

3. Cook it barely simmering, just bubbling, for 40 minutes, until the meat is tender.

4. Take out the meat, bone it, and tear or cut it into bite-sized pieces.

5. Into the soup put the 200 g carrot cut into rounds and the 2 sliced celery stalks, and cook for 10 minutes.

6. Return the meat, add the 150 g soup noodles, and cook for a further 6-8 minutes, until the noodles soften. Serve sprinkled with finely chopped parsley.

Tip: Cook the noodles in only just before serving – if they stand in the soup, they soak up the liquid and go soggy.