Place the whole chicken in a large heavy-based pot and cover with cold water. Bring slowly to a gentle simmer over medium heat—do not boil hard. As the chicken heats, white foam will rise to the surface; use a slotted spoon to skim it away for the first 5 minutes. This keeps the broth clear.

Add the chunked carrots, celery, onion, bay leaves, thyme, peppercorns and salt. Reduce heat to low and simmer gently, partially covered, for 50 minutes. The chicken is cooked when the thighs are tender and the internal temperature reaches 75°C.

Lift the chicken out carefully with tongs and transfer to a chopping board. Set aside to cool for 5 minutes. Strain the broth through a fine sieve into a clean pot, discarding the vegetable solids. Skim any fat from the surface with a fine spoon if you prefer, or leave it for flavour and richness.

Wipe the pot clean, then return the strained broth to it. Taste and season with salt and pepper. You should have about 1.5 L of golden, flavourful broth.

When the chicken has cooled enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. You should have about 400 g of shredded meat.

Bring the broth back to a gentle boil over medium-high heat. Add the noodles and stir to separate them. Cook for 2 minutes less than the packet directs—they'll finish cooking in the residual heat.

Add the sliced carrots and celery. Simmer for 3 minutes, then add the frozen peas and shredded chicken. Heat through for 2 minutes until everything is warmed through.

Taste and adjust seasoning with salt, pepper and a squeeze of lemon juice if you like. Stir through the fresh parsley.

Ladle into warm bowls and serve immediately.