Step 1
Place the chicken in a large heavy-based stockpot. Wrap the peppercorns, bay leaf, parsley stalks and thyme in a small square of muslin and tie with kitchen string to form a pouch. Add to the pan with the water.
Step 2
Cover and bring slowly to the boil over medium heat. Reduce the heat slightly and simmer for 1 hour.
Step 3
Meanwhile, heat the oil in a large frying pan over medium-low heat. Cook the leek, carrot and celery for 10 mins, stirring often, until tender.
Step 4
Transfer the vegetables to the stockpot. Simmer for a further 1 hour.
Step 5
Remove from heat. Carefully transfer the chicken to a board (in pieces if necessary). Cool slightly, then remove and discard skin and bones. Coarsely chop the meat.
Step 6
Return the chicken to the soup. Add the pasta and cook for 10 mins or until the pasta is tender. Season. Sprinkle with parsley leaves.
