Step 1: Prep Chicken - Begin by patting the whole chicken dry with paper towels. Season generously with salt and pepper, rubbing some beneath the skin. Preheat your oven to 375°F (191°C).

Step 2: Roast Chicken - Place the seasoned chicken in a Dutch oven, breast side up, brushed with melted butter and surrounded by chopped onion, celery, carrots, and minced garlic. Cover and roast for 1 hour, then uncover and roast for an additional 30 minutes.

Step 3: Make Broth - After roasting, remove chicken and set aside. Add water or chicken broth to the pot, scraping the bottom. Add a bouquet garni of herbs and simmer covered for 3-4 hours.

Step 4: Prepare Noodles - Mix flour and eggs in a bowl to form a dough. Knead for about 5 minutes, cover with a damp cloth, and let rest for 20 minutes. Roll out the dough and cut into strips.

Step 5: Finish Soup - Strain the broth to remove herbs and vegetables. Shred the chicken and add it back along with sautéed garlic and onion, fresh vegetables, and homemade noodles. Simmer for 30 minutes.

Step 6: Serve - Ladle the soup into bowls, ensuring it is filled with chicken, noodles, and vegetables.