For the Broth: Place first 5 ingredients in a very large, heavy stock pot. Saute with 2 TB oil, on medium high until vegetables are soft. Add bay leaves, whole peppercorns, and poultry carcass. Add enough water to just cover entire carcass. (Broth will eventually be reduced to half, so if you know you want more broth, can add more water to begin with.)
Bring stock pot to boil. Turn heat to low, and simmer uncovered until liquid is reduced to half its original amount (approx. 2-3 hours) Once liquid is reduced to half, set aside carcass and skim impurities and oil off top. Strain broth into a separate large pot.
For the Noodle Soup: Season strained broth with salt and pepper to taste. Add carrots, celery, onions, and garlic. Bring to boil. Cook until veggies are very tender.
Meanwhile, cook noodles in well-salted water in separate pot. Drain noodles. Add to broth. Add all shredded meat, including any additional meat from the boiled carcass.
Season with additional salt and pepper to taste. Enjoy!