This is a delightful homemade chicken noodle soup. I would suggest you make it a day in advance and let the flavors marry together in the refrigerator for 24 hours before eating.
1 (4 lb) whole chicken
1 large yellow onion, peeled and quartered
6 carrots, peeled cut into 3 inch pieces
5 stalks celery, cut into 3 inch pieces
½ head garlic, unpeeled, sliced horizontally in half
2 stalks leek, cleaned and cut into 1 inch slices, white parts only
8 sprigs fresh thyme
Handful of Italian parsley with stems
1 bay leaf
1 (1 inch) piece Parmesan cheese rind, optional
2 teaspoons Kosher salt ½ teaspoon cracked black pepper
Additions for soup
8 ounces fettuccini noodles
4 carrots, peeled and sliced
4 stalks celery, sliced
Kosher salt and pepper to taste
To clean the leeks, slice the white parts first. Put the leek slices in a large bowl with water and cover. The leek slices will float. Swirl the leeks around the water with your hand. The dirt will fall to the bottom. Pick the leeks out of the water and set aside in a bowl. Discard the dirty water. This is a very important step as the leeks contain a lot of dirt hidden inside the layers.
Put the whole cleaned chicken into an 8 quart stock pot and add the remaining ingredients. Cover with water to the top of the stock pot. Simmer for 2 hours or until the chicken is falling apart. Remove the whole chicken from the pot and pull off all the edible chicken and set aside in the refrigerator. Put the carcass with bones and skin back in the stock pot and simmer for another 2 hours.
Put a large pot of salted water on to boil. Break the fettuccine noodles in half. Add the fettuccine noodles to the boiling water and cook till al dente. Drain and set aside.
Strain the entire ingredients of the stock pot into a clean Dutch oven. Discard the strained bones and vegetables. Put the stock back on the burner and bring to a boil. Add the carrots and cook for 2 minutes and then add the celery and cook until the vegetables are done, about 5 minutes total. Add the drained fettuccine to the pot along with the pulled chicken pieces. Season with kosher salt and pepper if needed. Garnish with parsley, shaved parmesan and croutons. Better if made one day in advance.