Start by preparing the chicken. Rinse it thoroughly and remove any fat that may be around the parson's nose. Place it in a large pot, preferably a soup pot, and add water until it covers the chicken. Bring to a boil, and skim off the grayish froth that forms on the surface (easiest with a slotted spoon).

Peel the soup vegetables, and cut them into large pieces. Add salt, whole peppercorns, and the chopped soup vegetables, and let the chicken simmer for about 1 1/2 hours.

Let it cool slightly in the broth before removing the chicken and picking the meat from the bones. You need about half of the meat for the soup; the other half can be saved and used in, for example, chicken salad or vol-au-vent. Discard the skin, bones, and the cooked soup vegetables, and strain the broth.

 

Bring the broth to a boil, and if desired, let it simmer down a bit to concentrate the flavor. Season with salt and possibly a stock cube. Add the noodles, and when they are almost done, add half of the chicken meat, sliced spring onions, and chili rings. Optionally, garnish with fresh coriander when serving.