1/2 teaspoon ground black pepper, or more to taste
1 tablespoon chopped fresh parsley
Place chicken, water, garlic, thyme, 1 teaspoon salt, whole black peppercorns and large pieces of carrots, onions and celery in a 6-quart stockpot. Bring to a boil over medium high heat. Reduce heat to low. Simmer for 1 hour, skimming surface foam occasionally.
Remove chicken from broth. Set aside.
Line a fine sieve with dampened cheesecloth. Strain broth through lined sieve. Remove any excess fat from top of broth with spoon. Set broth aside.
Pull chicken meat from bones into bite size pieces. Discard skin and bones. Set chicken pieces aside.
In a clean stockpot, add oil and heat over medium heat. Add diced celery and diced carrots. Cook 10 minutes.
Boil lasagna noodles for 8 minutes or until all dente.
Strain noodles and using a cookie cutter shape of your choice, cut out noodles. Set noodles aside.
Add reserved chicken broth and 2 teaspoons salt and ground pepper, or more to taste to your stock pot. Cook 10 minutes.
Add cooked chicken and parsley and noodles. Cook 5 minutes.