Suped-Up Traditional Chicken Noodle Soup

Poached Chicken Breasts 6 pieces bone-in, skin-on chicken breast 1 leek, trimmed and quartered 1 onion, peeled and halved 2 ribs celery, quartered 1 large carrot, peeled and quartered on an angle 1 lemon, sliced Few sprigs fresh parsley Few sprigs fresh dill Few sprigs fresh thyme 1 large fresh bay leaf Super Chicken Noodle Soup 2 tablespoons extra-virgin olive oil 2 leeks, trimmed, sliced, soaked and dried 1 onion, quartered and very thinly sliced 3 to 4 small ribs celery and leafy tops, very thinly sliced on an angle 2 parsnips, julienned or 1 small bulb fennel, quartered and julienned, plus small handful fronds 2 large carrots, julienned Salt and finely ground black pepper or white pepper 2 1/2 to 3 quarts homemade chicken stock 2 pieces poached chicken breast, meat diced or shredded, about 2 to 2 1/2 cups white meat 12 ounces egg noodles 2 tablespoons butter Chopped fresh dill and parsley, for garnish