Most chicken noodle soups use wide egg noodles, but I like to use macaroni because it’s easier to scoop up with a spoon, especially for children. If you’re not feeling the best to begin with, you want the act of eating your soup to be as undemanding as possible.
If you’re feeling very organised, prep the soup vegetables when you make the stock and add the carrot peelings, celery leaves and onion and garlic skins to the stock pot. For a stock with an incredible golden colour, use a corn-fed chicken. Using my 5.3 litre pot, I get 1.5 litres of stock.