1. Start by placing the whole chicken in a large stockpot. Pour in 10 cups of cold water, ensuring the chicken is fully submerged. Bring this to a gentle boil over medium-high heat. As it heats, skim off any foam or impurities that rise to the surface — my mum taught me this step early on, and it makes all the difference to a clear, clean broth.
2. Once boiling, reduce the heat to low and add the carrots, celery, onion, garlic, bay leaves, peppercorns, and a pinch of salt. Cover the pot and let it simmer gently for about 1.5 to 2 hours. This slow simmer is key — it’s where the magic happens, extracting every drop of flavour and tenderness from the chicken and vegetables.
3. After simmering, carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve or cheesecloth into another large pot or bowl, discarding the vegetables and spices. This step leaves you with a silky, aromatic broth — just like the ones that would fill my childhood kitchen.
4. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding skin and bones. For extra flavour, keep some of the tender dark meat.
5. Return the strained broth to the stove and bring it back to a gentle boil. Add the noodles and cook according to package instructions, usually about 6-8 minutes, until tender but not mushy.
6. While the noodles cook, melt the butter or warm the olive oil in a small pan. Add the fresh thyme and gently sauté for a minute to release the fragrance, then stir this into the soup along with the shredded chicken.
7. Finally, stir in the chopped parsley and lemon juice. The lemon brightens the whole pot, cutting through the richness with a hint of freshness. Taste and adjust seasoning with salt as needed.

One of my favourite moments is when the whole kitchen fills with the scent of thyme and lemon — it always feels like the house is welcoming you home.