Place the onions, carrots, celery, garlic and chicken in a large pan. Cover with 2 litres (3½ pt) of water and bring to the boil. Reduce heat and simmer for 40 minutes until the chicken is cooked through with no pink showing.
Skim off fat. Transfer the chicken to a board, remove the bones, shred and return to the pot. Add the zest, chickpeas, noodles (or pasta) and parsley, then simmer for 10-15 minutes, or until the noodles/pasta are tender.
Drain and serve with a good squeeze of lemon juice.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.