In a large pot, boil the cut-up chicken in water for about 30 minutes until cooked through.

Once done, remove the chicken meat and set it aside. Return the bones to the pot and let them simmer for an additional 45 minutes to extract more flavor.

After simmering, remove the bones and discard them.

Add the diced vegetables (carrots, celery, and optional onion) along with the salt, turmeric, white pepper, thyme, and parsley flakes to the pot. Let it simmer for about 10 minutes until the vegetables start to soften.

Add the frozen egg noodles and the reserved chicken meat back into the pot. Allow it to simmer for another 10 minutes.

Mix the flour with a little water to create a slurry, then stir it into the soup. Cook for an additional 5 minutes until it slightly thickens.

Taste and adjust the seasoning as needed. Serve hot.