Ashlan's chicken noodle soup

Serves 4-61 medium whole chicken1 large onion, roughly chopped2 garlic cloves finely chopped1 thumb size piece of ginger chopped into matchsticks1 bay leaf2 carrots chopped into matchsticks100g/3.5oz of vermicelli noodles Fresh parsley chopped (optional) Fresh dill chopped (optional) Salt and freshly ground black pepper

Fill a very big lidded pot with enough water to generously cover the chicken and bring to the boil. Carefully add the chicken, onion, garlic, ginger and bay leaf, then turn the heat down to a very gentle simmer season generously with salt and pepper and give the whole thing a good stir. Put the lid on and leave to simmer for 2-3h.

Take the chicken out of the pot, place into a large bowl and cover. Strain the remaining stock into a large jug or bowl and discard the veg.

Pour the strained stock into the pot and bring to a simmer. Add the carrots and cook for 10 minutes, then add the vermicelli and cook for another 3 minutes.

While the carrots and vermicelli are simmering, get the chicken ready; it should still be nice and warm So be careful handeling it. Using a fork, take the meat off the bone and shred it - it should be super tender and fall apart. Discard the bones and skin. Once the vermicelli is cooked add the chicken and leave it to stand for a couple minutes to warm the meat through.