Chicken Bone Broth

This broth is packed with flavour with a fragrant garnish of coriander, chilli and spring onion, it is perfect for curling up with on a cold winter evening. 

Prep time: 10 minutes

Cook time: 420 minutes

Servings: 4 people


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 (1.5in) above the top of the chicken. Bring to the boil then cover and reduce the heat.

Simmer for 1 hour 20 minutes, 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 hours.

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.


1 x roughly 1.5kg chicken
2 celery sticks, chopped 
1 carrot, peeled and chopped
1 onion, peeled and sliced
3 sprigs thyme
3 bay leaves
1/2 lemon, plus another 1/2, pared
For the noodles
4 nests rice vermicelli noodles
2 red chillies, sliced
4 spring onions, sliced

handful of fresh coriander leaves