Servings: 6 to 8

1 small fryer chicken (3 to 4 pounds) 1 small fryer chicken (3 to 4 pounds)
1 large sweet onion, diced 1 large sweet onion, diced
2 celery sticks, diced 2 celery sticks, diced
2 to 3 medium carrots, diced 2 to 3 medium carrots, diced
2 to 3 tbsp butter 2 to 3 tbsp butter
1/2 cup white wine (optional) ½ cup white wine (optional)
1 to 2 tsp salt; season to taste 1 to 2 tsp salt; season to taste
1 tsp ground black pepper 1 tsp ground black pepper
1 1/2 tsp herb de provence 1 ½ tsp herb de provence
1/2 tsp paprika ½ tsp paprika
6 cups chicken broth or low sodium bone broth 6 cups chicken broth or low sodium bone broth
6 cups water 6 cups water
2 to 3 cups dry egg noodles 2 to 3 cups dry egg noodles
2 tbsp fresh chopped parsley 2 tbsp fresh chopped parsley
2 tbsp lemon juice; optional in place of wine. 2 tbsp lemon juice; optional in place of wine.

Prepare the chicken first. Using a sharp knife and sturdy cutting board, break down the chicken. First, run a knife around the drumstick, pull it away from the body and allow the joint to naturally guide you to the separation then cut off the drumstick. Do this for the other side, then move onto the thighs and wings, cutting first around the meat, then pulling the bone back and letting the joint pop out. To remove the breasts, run a knife along the top to find the breast bone, then gently work the knife as close to the bone as possible, removing the breast meat. Save the breast meat for another recipe.
Preheat a large soup pot over medium-high heat and add a drizzle of cooking oil, along with the butter. Add in the aromatic - onion, carrots and celery. Sweat this mixture over medium heat for about 4 to 5 minutes, just until the mixture is tender but not caramelized. Add in the white wine and continue cooking for 2 to 3 minutes, until it's evaporated (leave out the wine if not using). Season the mixture with salt, pepper, herbs and paprika.
Add in the chicken broth and water (just water may be used if desired) and then add in the chicken carcass, drumsticks, thighs and wings. Close the pot with a lid and allow the soup to come to a boil over high heat. Reduce the heat to low, just enough to keep the soup simmering. Simmer the chicken soup for 30 minutes to 1 hour; the longer, the better!
Once the chicken has cooked, remove it carefully with tongs and place into a large bowl. Using tongs or fork, pull the meat off the bones and into a clean bowl. Discard the bones, skin and ligaments. Break down any larger chunks of meat into bite sized pieces. Return the cleaned meat into the chicken broth and add the dry noodles. Continue to cook the soup for an additional 7 to 9 minutes, or until the noodles are cooked. If not using white wine, add a few tablespoons of freshly squeezed lemon juice and garnish with parsley.