Begin by generously seasoning the whole chicken with kosher salt and black pepper. Allow it to sit for about 30 minutes at room temperature.

In a large stock pot, combine the seasoned chicken, a quartered onion, two chopped carrots, three celery ribs, bay leaves, black peppercorns, and fresh dill. Pour in 16 cups of cold water.

Place the pot over medium heat and bring the mixture to a gentle simmer. Skim off any foam that rises to the surface as it heats.

Cook for approximately 2.5 hours, allowing the rich flavors to develop.

After cooking for about 35 minutes, remove the breast pieces; one hour later, take out the legs and wings. Shred the chicken into bite-sized pieces.

About 90 minutes into cooking, strain the broth through a fine mesh sieve into a large bowl, discarding the solids.

In a Dutch oven, melt 4 tablespoons of salted butter over medium heat. Add one diced onion along with the remaining chopped carrots and celery. Sauté the vegetables for 3-4 minutes.

Pour in the strained broth and add the shredded chicken. Bring to a gentle boil and let it cook for about 20 minutes.

If cooking the noodles in the soup, add 8 ounces of egg noodles now and ensure they are submerged in the broth. Simmer for 10-12 minutes until the noodles are tender.

In the final 5 minutes of cooking, stir in fresh dill and a cup of peas, if using.