Put 900g of bone-in, skin-on chicken, 5 quarts of water, 1 halved onion, 2 bay leaves, 2 garlic cloves, and 1 teaspoon of dried thyme in a large pot. Bring to a boil, then simmer partly covered for 1½ hours.
Remove the chicken and shred the meat, discarding the skin and bones. Strain the broth through a sieve lined with a paper towel.
Rinse the pot. Heat 2 tablespoons of olive oil in it and sauté 3 sliced celery stalks, 2 large sliced carrots, and 1 medium chopped onion for 5 minutes.
Add the broth, 1 tablespoon of sea salt, and ¼ teaspoon of black pepper, and bring to a boil. Add the chicken and 340g of egg noodles and cook until the noodles are tender.
Turn off the heat and stir in 4 tablespoons of chopped parsley and 4 tablespoons of chopped dill.
