1. For the broth, place the chicken in a large pan. Add the onions, carrots and celery. Pour in 8 cups water to cover the ingredients. Bring to a boil, skimming the surface constantly.
2. Reduce the heat to low as soon as the liquid boils. Add the bouquet garni and peppercorns. Partially cover the pan and simmer for 1 hour, skimming as necessary. After about 30–40 minutes remove the chicken if the juices run clear when the joints are pierced with the point of a knife. Set aside.
3. Line a colander with damp cheesecloth, place it over a bowl and strain the broth. Discard the vegetables and seasonings. Return 6 cups of the broth to the rinsed-out pan. Skim off any fat on the surface. Cool and freeze the leftover broth for stock. When the chicken is cool, remove the meat and discard the bones. Cut 220 g meat into bite-sized pieces for use in the soup. Reserve the remaining chicken for sandwiches.
4. Bring the broth to a boil; reduce the heat so the broth is simmering. Add the vermicelli and carrot, and simmer for 4 minutes. Add the celery, broccoli and corn, and cook for 5 minutes or until the pasta and vegetables are just tender.
5. Stir in the chicken with pepper to taste and heat through. Sprinkle in the parsley and thyme, and serve the chicken noodle soup at once.

PER SERVING

281 calories
22 g protein
7 g total fat
2 g saturated fat
73 mg cholesterol
31 g total carbohydrate
4 g sugars
6 g fibre
195 mg sodium

Chicken is a good source of protein and provides many of the B vitamins, particularly thiamin and niacin. Both the dark and white chicken meat can be added to the soup. The dark meat contains twice as much iron and zinc as the white meat.