Chicken Noodle Soup

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2 teaspoons olive oil

1 sweet onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 garlic clove, very finely chopped

12 cups homemade Chicken Stock, recipe follows, or reduced-fat low-sodium chicken broth

Bouquet garni (10 whole black peppercorns, 3 sprigs flat-leaf parsley, 3 sprigs thyme and 1 bay leaf, preferably fresh, tied together in cheesecloth) 

Bouquet garni (10 whole black peppercorns, 3 sprigs flat-leaf parsley, 3 sprigs thyme and 1 bay leaf, preferably fresh, tied together in cheesecloth)

6 ounces green beans, stem ends trimmed and beans cut into 1-inch pieces (about 1 1/3 cups) 

6 ounces green beans, stem ends trimmed and beans cut into 1-inch pieces (about 1 1/3 cups)

2 ounces (1 cup) uncooked egg noodles

3 cups shredded meat from a rotisserie chicken (about 12 ounces)

Coarse kosher salt and freshly ground black pepper

Chicken Stock:

2 pounds chicken wings, bones or well-washed chicken feet

16 cups water

3 celery stalks, coarsely chopped

3 onions, coarsely chopped

3 carrots, scrubbed and coarsely chopped

2 bay leaves, preferably fresh

2 sprigs flat-leaf parsley

2 sprigs fresh thyme

4 to 6 whole black peppercorns