Method

• 1.
  Place the chicken in a large saucepan with the onion, garlic, carrots, celery, herbs and 2 litres of water. Bring to the boil, skimming any scum that may appear on the surface. Reduce heat to very low and simmer for 2 hours (don't boil). Strain the soup, returning the liquid to the pan. Set aside the chicken to cool, discard vegetables.
• 2.
  When the chicken is cool enough to handle, remove the meat from the bones and set aside to use in other dishes. Return the bones to the stock and cook for a further hour at a low simmer. Strain, allow to cool, then refrigerate overnight.
• 3.
  Remove any fat that has appeared on the surface and discard. Reheat soup. Season well with salt and pepper.
• 4.
  Divide pasta between serving bowls, and ladle the soup over the top. Sprinkle with parsley and serve.