Medium yellow onions: 2， Bone-in, skin-on chicken leg-and-thigh pieces: 2， Fresh thyme: 5， Olive oil: 2 tablespoons， Kosher salt and freshly ground black pepper: ， Medium carrots, diced: 5， Celery stalks, diced: 4， Garlic, finely chopped: 2 cloves， Finely diced fresh ginger: 2.5 tablespoons， Dry white wine: 0.5 cup， Low-sodium chicken broth: 8 cups， Chicken bouillon cubes: 3， Barbecue sauce (opt): 2 tablespoons， Bay leaf: 1， Extra-wide egg noodles: 1 pound
1Preheat the oven to 400 F
2Finely dice one onion and set aside. Halve the remaining onion lengthwise, then cut it into chunky half-moon slices. Scatter the slices in a baking sheet. Place the chicken pieces on top. Tuck the thyme sprigs into the chicken, then brush it with a little of the olive oil and season with salt and pepper. Bake for 30 to 40 mins. Remove from the oven and set aside to cool.
3In a large cast-iron casserole, heat the remaining olive oil over medium heat. Add the diced onion, carrots, and celery, and sweat the vegs, stirring occasionally, for about 5 mins. Season them with a little salt and pepper.
4Add the garlic and ginger, stir and cook for 3 to 5 mins more. Pour in the wine and let it cook down for a few mins, then add the chicken broth and bouillon cubes and bring to a boil. Reduce the heat to maintain a very low simmer.
5Remove the chicken skin and shred the meat roughly from the bones- the meat will become very tender and break down further in the soup. Add the shredded chicken to the soup, along with the onions and juices from the baking sheet. These should be really juicy and caramelised and will add great flavour. Stir in the barbecue sauce, if desired.
6Throw in a bay leaf and a couple of the chicken leg bones, cover, and cook at a very low summer for about 2 hours.
7When the soup is ready, remove from the heat, fish out the chicken bones and the bay leaf, and let it sit.
8Meanwhile, bring a large pot of well-salted water to a boil. Add the egg noodles and cook according to the package directions. Drain and divided the noodles among serving bowls. Ladle the soup over the top to serve.