Double Dark Chicken Noodle Soup

Ingredients

• 1 leek
• Stems from ½ bunch parsley
• 6 sprigs thyme
• 2 bay leaves
• 1 tablespoon vegetable oil
• 3 pounds chicken wings
• 1 onion, unpeeled, quartered
• 3 carrots, peeled
• 2 celery stalks
• 2 garlic cloves
• 1 tablespoon tomato paste
• ½ teaspoon black peppercorns
• Kosher salt and freshly ground black pepper
• 2½ pounds bone-in chicken thighs, skin removed
• 8 ounces carrots, peeled, sliced ½” thick
• 8 ounces pearl onions, peeled, halved through root
• 8 ounces egg noodles
• Fresh chervil (for serving)

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