Heat the butter/fat in a large pan and add the celery, carrots, onion and garlic.
30 g unsalted butter, 2 sticks celery, 2 large carrots, 1 large onion, 1 clove 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.
1 piece ginger, 2 whole star anise
Pour in the stock, bring to the barest simmer and cook for 40 minutes
1.8 litres chicken stock
Whilst the stock etc. is simmering, cook the noodles in boiling salted water until nearly al dente. Drain, run under warm water for a minute to wash off any starch and put to oneside.
150 g egg noodles
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.
When the broth has achieved the flavour you want, add the shredded meat, the lemon juice to taste, then add plenty of salt.
600 g chicken, 1 large lemon
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.
Notes
Note:Roast Turkey or Chicken should be shredded before being