Chicken Noodle Soup

INGREDIENTS

• 2 quarts chicken stock, recipe follows
• 3 garlic cloves, minced
• 1 bay leaf
• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 bay leaves
• 1/4 bunch fresh thyme
• 2 tablespoons extra-virgin olive oil
• 1 turnip, halved
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped
• 8 ounces dried wide egg noodles
• 1 teaspoon whole black peppercorns
• 2 large white onions, quartered
• 3 celery stalks, cut in large chunks
• 1 head of garlic, halved
• 2 carrots, cut in large chunks
• 1 1/2 cups shredded cooked chicken
• 4 fresh thyme sprigs
• 1 medium onion, chopped
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices