Place the cut-up chicken into a large pot. Add enough water to fully cover it. Bring to a boil, then lower the heat and simmer for about 35 to 40 minutes, until the chicken is fully cooked.

Take the chicken pieces out of the pot. Let them cool slightly, then remove the skin and bones. Shred the meat into bite-size pieces and set aside.

To the same pot of broth, add diced carrots, celery, and onion (if using). Stir in salt, turmeric, white pepper, thyme, and parsley flakes. Simmer for 10 to 12 minutes until vegetables soften.

In a small bowl, mix the flour with a little hot broth to make a smooth paste. Slowly pour this mixture into the pot while stirring. This helps slightly thicken the soup.

Add the frozen egg noodles and shredded chicken to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender.

Taste the soup and adjust salt or white pepper if needed. Let it simmer for 2 to 3 more minutes.

Ladle into bowls and enjoy a warm, comforting chicken noodle soup.