Instructions:
- Phase 1: Building the Stock. Place chicken pieces, quartered onion, rough carrots, garlic head, bay leaf, peppercorns, and salt into the large stockpot. Cover completely with cold water.
- Bring slowly to a simmer over medium heat. Skim off any greyish foam (impurities) that rises to the surface during the first 20 minutes.
- Reduce heat to very low, cover partially, and simmer gently for 3 hours. Remove chicken from the pot and set aside to cool.
- Strain the stock through a fine-mesh sieve into a clean bowl. Discard solids. You should have about 8 cups of rich stock.
- Phase 2: Preparing the Solids. Once the reserved chicken is cool enough, remove skin and bones. Shred the meat into bite-sized pieces and set aside.
- Phase 3: Building the Soup. In the Dutch oven, melt butter and olive oil over medium heat. Add the diced onion, carrots, and celery (the mirepoix). Sauté gently for 8–10 minutes until softened.
- Add minced garlic and thyme sprigs; cook for 1 minute until fragrant.
- Optional: Pour in white wine and scrape up any brown bits from the bottom (deglazing). Let it bubble down for 2 minutes.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a light roux.
- Gradually whisk in the 8 cups of strained chicken stock, ensuring no lumps form. Bring the soup base to a gentle simmer and cook for 10 minutes.
- Add the egg noodles. Cook according to package directions until al dente (usually 6–8 minutes).
- Stir in the reserved shredded chicken during the last 2 minutes of noodle cooking to reheat thoroughly. Remove thyme sprigs.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish heavily with fresh parsley.