Place the organic hen chicken in a large pot. Fill it with 3-4 quarts of water. Set it on medium-high heat. Wait for it to come to a boil. Skim off any foam that rises to the surface. This helps in making a clear broth, free from impurities. Trust me, it makes all the difference.

Add the halved onion, carrot rounds, chopped celery stalks, sliced parsley roots, and smashed garlic to the pot. Toss in the bay leaf, piece of hot Hungarian chili if you prefer a bit of heat, Himalayan salt, and whole peppercorns.

Bring the mixture to a boil again. Then, reduce the heat to low. Let it simmer for about 1.5 to 2 hours. This slow cooking method allows the chicken to release its flavors into the broth. Your patience will be rewarded.

After simmering, remove the chicken and vegetables from the pot. Strain the broth through a fine mesh sieve into another pot. This step is crucial for a clear and smooth broth.

Let the chicken cool a bit before handling it. Remove the meat from the bones. Shred it into bite-sized pieces. Add the shredded chicken back into the strained broth.

Cook the fine thin noodles separately according to the package instructions. Once done, rinse them in cold water to prevent sticking. Add them into the broth toward the end of the cooking process. This ensures they remain perfectly al dente.

Once everything is combined, let the soup simmer for an additional 10 minutes. This allows all the flavors to meld together beautifully. Add in the fresh parsley leaves for a burst of greenery and additional flavor.