Instructions: Peel and dice onion and carrots. Dice celery.

Place chicken in a saucepan with water. Bring to the boil and simmer, covered for 1 hour.

Skim surface and strain, reserve stock and chicken.

Return stock to the pan and bring to the boil. Add diced vegetables and simmer until tender, about 15 minutes.

Remove meat from chicken, discard bones and skin and dice flesh.

Beat eggs, parmesan and parsley together until smooth. Slowly pour egg mixture in a thin stream into boiling stock, stirring vigorously as you go. Continue to stir for 2 minutes, add diced chicken and pasta, season.

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