First, make the stock.Heat 1 TB veg oil in a large Dutch oven over medium-high heat until shimmering.
Add 1 lb ground chicken, 1 small chopped onion, 1 medium peeled, chopped carrot, and 1 stalk chopped celery. Cook, stirring frequently until chicken is no longer pink.
Reduce heat to medium-low.Add 32 oz. water, 64 oz. (2 cartons) low-sodium chicken broth, 3 bay leaves, a dash of table salt, and 2 split bone-in, skin-on chicken breast halves, cut in half.
Cover and simmer for 30 minutes.
Remove lid and bring to a boil on high (if boiling already, immediately remove chicken breasts to a plate to cool).
Maintain a gentle boil for 20 minutes.
Pour stock through a sieve set upon another large pot or bowl. Press down on solids to get any liquid gold out, then discard the solids. Let the stock sit to cool while you prep veggies for the final soup.Once stock has cooled, skim off fat with a spoon. You will leave some behind, the point is to remove any excess.
Return the stock to the Dutch oven set over medium-high heat.
Measure 1/4 cup water. Add 3 TB cornstarch and stir up until dissolved. Stir into the stock and bring to a gentle boil.
Add a small onion, halved and sliced thin, 2 medium carrots, peeled and halved lengthwise, sliced crosswise in 3/4" pieces, 1 celery rib, halved lengthwise and cut crosswise into 1/2" pieces, 1 medium russet potato, peeled and cut into 3/4" cubes. Cook until potato pieces are almost tender, 10-15 minutes.
Add 1 cup egg noodles and continue to cook until tender, about 5 minutes longer.
Meanwhile, remove skin and bones from chicken breasts and finely shred with your fingers. It's helpful to cut some of the larger strands with a knife once they're pulled apart.
Add shredded chicken to soup, along with 2 TB chopped parsley (from our garden!) and cook until heated through, 2 minutes longer. Season with fresh ground pepper; serve.
