Rinse the Chicken and trim any excess fat; place it in a large stockpot.
Cover the chicken with cold Water (enough to submerge by a few centimeters) and add one roughly chopped Carrot, the white and light-green part of a halved Leek, a few large chunks of Celeriac, and a halved Onion.
Toss in a couple of whole Clove, one or two Bay Leaf, a teaspoon or so of Black Peppercorn, and a generous pinch of Salt. Bring to a gentle boil over medium heat, then reduce to a low simmer.
Simmer gently, partially covered, for about 60–90 minutes, skimming off any foam that rises to the surface so the broth stays clear and bright.
Carefully remove the chicken from the pot and set aside to cool briefly. Strain the broth through a fine sieve into a clean pot, discarding the spent vegetables and aromatics (or reserve a carrot piece to chop and add back if you like more texture).
When the chicken is cool enough to handle, shred the meat into bite-sized pieces and return it to the strained broth.
Bring the broth back to a gentle simmer and add the Thin Soup Noodles; cook according to package instructions until tender (usually just a few minutes). If you reserved or want extra carrot pieces, add them now so they soften with the noodles.
Taste and adjust seasoning with more Salt and freshly cracked pepper if needed. Stir in chopped Parsley just before serving for a fresh, herbal finish.
Ladle the soup into bowls, making sure each serving has plenty of shredded chicken and noodles, and serve hot with extra parsley if desired.
