Preheat the oven to 425°F and season the chicken liberally with salt and pepper. Arrange in a shallow, foil-lined pan and roast until nicely browned, 20 to 25 minutes.

Combine the carrots, celery, onion, cabbage core, garlic, salt, peppercorns, parsley and water in a large pot. Add the chicken along with any juices that have accumulated in the pan and bring the mixture to a rapid simmer over medium-high heat.

Skim off and discard the white froth that rises to the surface over the first 8 to 10 minutes of cooking time, then reduce the heat to medium-low, cover and simmer slowly for 1-1/2 to 2 hours.

Using a large slotted spoon, remove the solids from the pot. Discard the aromatics and transfer the chicken to a cutting board.

Discard the fat, skin, and bones. Using your fingers, shred the meat into small pieces, wrap and refrigerate until you're ready to finish the soup.

Strain the stock through a fine-mesh strainer. You should end up with about 8 cups.

If you're going to finish the soup right away, skim the fat from the top with a spoon.

To finish later, let the stock cool to room temperature, then refrigerate in covered containers. Once chilled, the fat will solidify on the top of the stock and can easily be discarded. See the recipe notes below for storage tips.

Bring the chicken stock to a simmer in a large pot over medium heat. Add the carrots, celery, cabbage, and tomatoes.

Cover and cook until the carrots are tender, 20 minutes, then add the cooked chicken and continue cooking for 5 minutes longer.

Season to taste with salt and pepper, then add the parsley and remove from the heat.

To serve, place a portion of egg noodles into individual bowls and ladle the soup on top.

Serve with slices of crusty bread and butter if desired.