• 1 whole chicken , halved and cleaned and 6 chicken wings
• 3 carrots , trimmed
• 1 onion , peeled
• 2 leeks , thoroughly rinsed
• 4 stalks celery
• 3 parsnips , trimmed
• 1 bay leaf
• 1/2 bunch parsley
• 1 whole lemon

• 2 tablespoons olive oil
• 1 large onion , chopped (about 2 cups)
• 3 carrots , peeled and cut crosswise into 1/4-inch coins
• 2 stalks celery , cut into 1/4-inch slices
• 2 tablespoons chopped dill
• 1 pound egg noodles
• Kosher salt and freshly ground pepper , to taste

For the stock: In a large pot, combine all ingredients and add just enough water to cover. Bring to a boil; reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off the surface. Strain stock into a large bowl and discard solids except for chicken halves; set those aside.

To make soup: In a large pot, heat olive oil over medium heat. Add onions, carrots and celery. Cook about 10 minutes. Add 6 cups stock. Cook 25 minutes, or until vegetables are very tender.

Meanwhile, pull chicken into shreds from reserved chicken halves; discard skin and bones. Add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes. Season to taste with salt and pepper (the stock is unsalted; it may need more than you think). Serve hot.