Chicken Noodle Soup

- 500g / 17.64oz Chicken thighs
- 1 peeled Carrot
- 1 peeled Onion
- 1 tsp Coriander seeds
- 2 Garlic cloves
- 6-7 whole Black peppercorns
- 1/4 whole Nutmeg
- 1cm / 1/2 inch piece Ginger
- nests thick Egg noodles

1. Add 500g / 17.64oz Chicken thighs, 1 peeled Carrot cut into large wedges, 1 peeled Onion left whole, 1 tsp Coriander seeds, 2 Garlic cloves, 6-7 whole Black peppercorns, 1/4 whole Nutmeg, and 1cm / 1/2 inch piece of Ginger to a large saucepan.
2. Add just enough boiling water to cover everything by about 2.5cm (1 inch).
3. Simmer for 20-25 minutes until the chicken is cooked and the carrots are tender.
4. Meanwhile, cook some thick egg noodles and set aside.
5. To serve, place cooked noodles in each bowl, shred a little chicken into the bowl, layer over the carrots, and then ladle over the broth using a sieve to catch the seeds.