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1
You need to start with the broth!
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2
Heat your olive oil in a large soup pot. Add chopped carrot, onion and celery and cook until soft and fragrant.
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3
Add 4-6 cups of water and chicken parts. Boil chicken for about 15 minutes until the meat is tender and falls off the bone.
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4
Remove chicken, but continue to simmer broth. Remove meat from bones and place in a bowl for later use. Put the skin and bones back into the pot and continue to simmer for at least an hour. Add the tablespoon of salt, or season to your taste (leave the pepper for later). If your heart desires it, add a cube of oxo or something, for a little extra pizazz. I generally think the chicken adds great flavour to the stock so I don't really bother.
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5
In the meantime, you can go ahead and chop up your zucchini and your potatoes.
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6
When you think the stock is ready (taste it!), use a colander to strain the broth, thereby catching the bones and skin of the chicken- these are not things you want in your finished product. I usually just strain it into a new pot, but if you have fancy double decker pots with the strainer inside this would be a good opportunity to use it
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7
With your lovely fresh broth continuing to simmer on the stove, go ahead and add your zucchini, potatoes and chicken. When the potatoes are fork tender, add your fresh noodles. It won't take long for them to cook.
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8
When the noodles are soft and slippery, it's time to add the pepper! This broth is really peppery so add as much as you can handle. Pour into bowls and garnish with green onion, or dried seaweed. Enjoy!
