Best Ever Chicken Noodle Soup

Method

1. Remove wings and legs from chicken using a sharp knife (or you can ask your butcher to do this for you). Rub chicken pieces all over generously with salt flakes.
2. Quarter the onions and cut the garlic head in half (horizontally so you can see the cross section of all the garlic cloves). You can leave the skin on both of these.
3. Peel carrots. Chop carrots and celery into a few large pieces.
4. Add carrots and celery, plus garlic and onion to a soup pot with chicken pieces. Throw in a pinch of whole peppercorns plus a few sprigs of dill and parsley. 
5. Add enough water to cover everything. Bring to a boil, then turn down to a low simmer for about 20 - 30 mins or until the breast is cooked through. 
6. Remove the breast piece from the soup, cut breast meat off the bone (let it cool down a bit first as it will be hot!) and set the meat aside until the rest of the soup is done. Pop the carcass back into the soup and cook for a further 40 mins or so on low, skimming any impurities from the top of the broth as you go.
7. Once this time has elapsed, strain all liquid into a separate container and throw away the bones (pull the meat off the legs before discarding) and veg used for the broth. 
8. To serve, pour as much liquid as you need for however many bowls you're serving into a pot and bring to the boil with some orecchiette pasta (ravioli is also very good), plus some of the remaining carrot and celery (finely chopped). Boil until pasta is cooked through, then add shredded chicken and a generous amount of fresh dill to serve.
   TIP: for this step, only make as much as you're going to eat in one sitting as the pasta will continue to take on moisture and will get soggy in the soup if you keep it in the fridge fully assembled for leftovers!