Start with a quick sear. Heat the olive oil in a large frying pan over a medium-high heat until it shimmers. Pat the chicken dry with kitchen paper, then place it in the pan. Let it cook undisturbed for 4-5 minutes, until the skin is a deep, golden brown and crackling to the touch. Flip and repeat on the other side. This step isn't essential for cooking, but it unlocks a layer of savoury flavour that will make your final soup taste incredibly rich.

Layer the aromatics in the slow cooker. Scatter the chopped onions, carrots, celery, and smashed garlic cloves into the bottom of your crockpot. Give them a quick stir. The vegetables will form a fragrant bed for the chicken.

Add the chicken and liquid. Nestle the seared chicken on top of the vegetables, breast-side up. Tuck the bay leaves and thyme sprigs around it. Pour in the chicken stock, ensuring the chicken is mostly submerged. It's fine if the top of the breast peeks out a little. Sprinkle in the peppercorns and the teaspoon of salt.

Cook low and slow. Put the lid on and set your slow cooker to low. Let it do its magic for 6 to 8 hours. By the 4-hour mark, your kitchen will smell like a Sunday roast. The chicken should be so tender that it falls away from the bone with the gentlest nudge of a fork.

Shred the chicken. Carefully lift the chicken out of the crockpot and place it on a large cutting board. It will be very hot and fragile. Using two forks, shred the meat, discarding the skin and bones. You'll notice the meat is incredibly moist and has soaked up the flavour of the broth. Return the shredded chicken to the pot.

Cook the noodles in the broth. Increase the heat of your slow cooker to high if you've been using low. Add the dried egg noodles directly into the hot broth. Stir gently to submerge them. Put the lid back on and cook for 20 to 30 minutes, or until the noodles are tender but still have a slight bite. The broth will have thickened slightly from the starch released by the noodles. The sound of the soup gently bubbling is a cue that it's nearly ready.

Finish and serve. Fish out the bay leaves and thyme sprigs. Taste the broth and adjust the seasoning with more salt and a squeeze of lemon juice if you fancy. The lemon won't make it sour; it will simply lift all the other flavours, making them sing. Ladle the steaming soup into bowls, making sure everyone gets a good portion of chicken, vegetables, and noodles. Garnish generously with fresh parsley.