Simmered for over six hours, this heavenly broth is packed with flavour. Loaded with succulent chicken, silky noodles and finished off with a fragrant garnish of coriander, chilli and spring onion, it is perfect for curling up with on a cold winter evening.
- Add all the broth ingredients except the lemon to a large pan with a lid, then add the half lemon and pared zest. Add cold water to roughly 4cm above the top of the chicken. Bring to the boil then cover and reduce the heat. Simmer for 1 hr 20 mins, or until the chicken is cooked through with no pink meat showing.
- Take the chicken out of the pan and remove the meat from the bones and shred. Return the carcass to the pan and continue to simmer with the lid on for another 5 hrs. Store the meat in the fridge while the broth cooks. Bring to room temperature before serving.
- When the broth has finished cooking, divide the noodle nests between 4 bowls, along with 130g shredded chicken and top with most of the remaining noodle ingredients.
- Strain the broth through a sieve and season. You want it piping hot, so reheat if necessary. Pour it into the bowls and leave for a couple of minutes for the noodles to cook. Top with the remaining coriander, spring onions and chilli.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.