📝 Instructions

1. 1 Simmer chicken thighs in stock with halved onion for 20 mins
2. 2 Remove chicken, shred meat, discard bones and onion
3. 3 Return stock to boil with diced carrot, celery, garlic
4. 4 Add noodles and cook 8 mins
5. 5 Return shredded chicken to pot
6. 6 Season generously with salt and pepper
7. 7 Serve hot with crusty bread