Roughly chop the Carrot (3) and Celery (3 stalk).
Cut the Onion (2) into large pieces; the Garlic (1 clove) and Parsnip (1), and Turnip (1) in half.
Put all prepared vegetables in the pot and rest the Organic Whole Chicken (1) on top of the vegetables.
Add in whole Black Peppercorns (20), Fresh Thyme (1/2 bunch), Fresh Parsley (1/4 bunch), and Bay Leaf (4). Fill with water until all ingredients are covered. Bring to a boil and bring down to a simmer for 2 hours.
Carefully place chicken in a large bowl. Strain broth through a fine strainer, and set aside. When chicken has cooled, remove bones, shred the meat and set aside. Cook Egg Noodles (1 package) according to package instructions and set aside.
Mince Garlic (3 clove). Chop an Onion (1), Carrot (3) and Celery (4 stalk) into bite-size pieces. Pour Olive Oil (2 tablespoon) in a large pot and add the vegetables, along with Fresh Thyme Leaves (1 teaspoon) and a Bay Leaf (1).
Saute for a few minutes and season with Salt and Pepper (to taste). Add chicken broth and bring back to full heat. Add shredded chicken and simmer for 5 minutes.
Add salt and pepper. Serve with fresh parsley and freshly grated Parmesan Cheese (to taste).