In a large stock pot, add chicken, onions, carrot, celery, leeks, garlic, peppercorns, bay leaves, thyme sprigs, and chili pepper.
Add water, enough to just cover the chicken.
Cover and bring to a boil. Reduce heat, and simmer for 1 1/2 hours. Remove scum from surface several times during the first half hour.
Remove chicken and transfer to a pan. Discard skin and bones, flake chicken meat with fork and reserve.
Strain broth, discard vegetables and herbs. Refrigerate broth for a few hours until the fat sets. Scoop off solidified fat and discard.
Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery and cook for 5 minutes until they starts to soften. Don’t let them brown. Add garlic and cook for 1 minute until fragrant, careful not to burn.
Pour in 8 cups of prepared broth. Add salt, pepper, and thyme leaves.
When liquid starts to simmer, add noodles or pasta (I used fettuccine broken into smaller pieces), and cook until al dente.
Add shredded chicken and stir. Cook until heated through. Test to see if it needs more salt. It usually does.
Serve garnished with parsley.