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Chicken frames have a reasonable amount of meat left on them and are ideal for making this kind of soup. If you can't bear to discard the vegetables, you can puree them in the stock, but you will have a cloudy rather than clear soup. 

serves: 4 prep: 20 mins (+ 20 mins cooling time) cooking: 1 hr 20 mins

3 tsp extra virgin olive oil
1 large brown onion, chopped
1 large carrot, chopped
1 large stick celery, chopped
1 bay leaf
6 black peppercorns
¹/2 tsp ground turmeric
1kg chicken frames, skin and fat removed
2.5L (10 cups) water
5 sprigs fresh thyme
5 sprigs fresh continental parsley
Salt
^2/3 cup frozen peas, thawed
1 carrot, finely diced
50g (¹/2 cup) short cut angel hair pasta or gluten free pasta or noodles
2 tbs chopped fresh continental parsley
2 tsp fresh thyme leaves

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery, bay leaf, peppercorns and turmeric. Cook, stirring occasionally, for 10 minutes or until vegetables are soft and lightly browned.
2. Add the chicken frames, water, thyme and parsley. Bring to the boil over medium-high heat. Reduce heat to low, partially cover and cook for 1 hour. Transfer chicken frames to a bowl and set aside. Strain soup through a fine sieve into a clean saucepan and discard vegetable mixture. Remove all chicken meat from frames and use your fingers to shred the meat (you should get about 185g meat).
3. Taste soup and season with salt. Bring soup to a simmer over medium-high heat. Reduce heat to low and add peas, carrot and pasta or noodles. Cook, uncovered, for 8 minutes or until pasta is al dente and carrot is tender.
4. Add chicken to soup with the parsley and thyme and serve immediately.