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1
Soup:
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2
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
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3
Chicken Stock:
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4
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much water will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow the liquid to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
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5
Carefully remove the chicken and place it on a cutting board. When it's cool enough to handle, discard the skin and bones. Then, hand-shred the meat and put it into a storage container.
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6
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately, cover, and refrigerate for up to one week, or freeze.
