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1
Combine the halved and chunk-i-fied vegetables in a large stock pot with the oil. Cook for 5 - 10 minutes with a pinch of salt and the 1 tsp of peppercorns.
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2
Add in the picked chicken carcass, bay leaves, thyme, parsley and cover with water. Simmer this for a minute and then turn down to your stoves lowest setting.
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3
Cook for at least 8 hours, checking often and topping up with water as needed. Strain and season with salt.
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4
Saute the finely diced vegetables with 1 tablespoon of butter or olive oil for 5 - 10 minutes. Be careful not to brown them. Add bay leaf and stock. Simmer for 30 minutes, or until the vegetables are soft, and adjust salt to taste.
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5
Fill a large pot with water and heat to boil. Salt generously. Add pasta and cook until al dente. Strain pasta, and return this to the pot you used to cook the pasta. Add 3 tablespoons of butter, the parsley and chicken and heat on low until the chicken is warmed through and the butter is melted.. Season with a pinch of salt and pepper.
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6
Serve by portioning the chicken, noodle and parsley mixture to the bottom of a soup bowl. Ladle the hot stock and vegetables over this and serve immediately.
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7
Keep the cooked noodles, chicken and parsley separate in a container so the noodles don't over absorb the stock, and the parsley stays bright green.
