Leftover chicken noodle soup

Method

1. Heat the butter/fat in a large pan, then add the celery, carrots, onion and garlic. Cook, stirring, over a low-medium heat until the veg is soft but not coloured. Stir in the ginger and star anise, then cook a little longer. Pour in the stock, bring to the barest simmer (just the occasional bubble) and cook for 40 minutes so the flavours infuse.

2. Meanwhile, cook the noodles in boiling salted water until nearly al dente. Drain, run under warm water for a minute to wash off any starch, then set aside.

3. Taste the broth. If you can taste the ginger and star anise, it’s ready. If not, give it a few more minutes of gentle simmering. Once you’re happy with the flavour, add the shredded meat, squeeze in the lemon juice to taste, then add plenty of salt. Simmer for a couple more minutes to heat the meat, then add the noodles and ladle into bowls. Sprinkle over the parsley and serve with lots of good bread.