Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion halves cut side down and cook for a few minutes until just softened. Stir in the garlic, grated ginger, parsley stalks, thyme, bay leaf, and peppercorns. Cook for 1–2 minutes until fragrant.

Place the whole chicken in the pot and pour over the chicken stock to mostly submerge it. Bring to the boil, then reduce heat to a gentle simmer. Skim off any foam or impurities that rise to the top, then cover and cook for 1 hour.

While the broth simmers, prepare the carrots and celery.

Carefully remove the chicken and set aside to cool slightly. Strain the broth into a large bowl or jug, discarding the aromatics. Return the clear broth to the pot.

Bring the broth back to a simmer. Add the carrots and celery and cook for 5–6 minutes. Then add the pasta and continue cooking for another 6–8 minutes, or until the vegetables are tender and the pasta is al dente.

Give the soup a gentle stir every few minutes while the pasta cooks to stop it sticking to the bottom of the pot.

Remove the skin and bones from the chicken and shred the meat. Return the chicken to the soup. Stir in the chopped parsley leaves and a tablespoon of soy sauce. Season with salt and freshly cracked black pepper to taste.

Ladle into bowls and serve hot. A slice of buttered sourdough or toast on the side is perfect for dipping.