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Strip the meat from the chicken, keeping the skin on if you can. Cut the celery into chunky diamonds and peel and cut the carrots into little diamond nuggets. Cut the spring onion whites into 3cm chunks and finely slice the green tops.
Pour the chicken stock into a large pot and bring to a simmer. Add the carrots and cook for 10-12 mins until they’re barely approaching tender. Drop in the pasta or noodles along with your spring onion whites and the celery. Let the lot bubble away for 10 mins until everything is beautifully cooked.
Roughly chop the herbs and bung them in with the chicken and plenty of salt and pepper. Add a few tbsp of olive oil for gloss and divide between warm bowls. Top with a healthy dollop of crème fraîche, a pinch of chilli flakes, a squeeze of lemon juice and extra olive oil. Serve with bread and butter if you’re feeling particularly delicate.