Place the whole chicken or bone-in pieces, 2 whole carrots, 2 whole celery stalks, the whole onion, 4 garlic cloves, bay leaves, dried thyme, and whole peppercorns into a large pot with the water. Bring everything to a boil, then watch for foam forming on top and be ready to skim it off.

Skim foam from the surface, then reduce the heat to a gentle simmer. Simmer at a steady simmer for 45-60 minutes until the chicken is very tender, with small bubbles rising but not boiling hard.

Strain the broth into a clean pot, then discard the vegetables and peppercorns. Return the strained broth to the pot and bring it back to a simmer.

Shred the chicken meat and add it back to the pot with the simmering broth. Stir to distribute the chicken evenly before adding vegetables.

Add the sliced carrots, sliced celery, diced onion, and the remaining garlic to the simmering broth. Simmer for 10 minutes until the vegetables begin to soften.

Add the wide egg noodles and cook for 6-8 minutes until tender. Keep the liquid at a steady simmer and stir occasionally so noodles don’t stick.

Stir in the chopped fresh dill and season generously with salt and pepper to taste. Taste and adjust, then serve hot for a bright herby finish.