Sauté chopped shallot in butter until golden brown in the dutch oven

Add rinsed whole chicken to the dutch oven and fill with water

Add 5 heaping tablespoons of Better Than Bouillon to the water and season with Trocomare, Pepper, and Herbs de Provence (to taste)

Cook chicken covered for 25-30 minutes on medium heat until fully cooked (depends on the chicken's size), turning it upside down about halfway through (watch/adjust heat so that it doesn't boil over) and remove most of the froth on top but keep the water

Remove cooked chicken from the dutch oven and wait for it to cool down on a cutting board so you can debone the meat into a bowl (use a knife and clean hands)

Add Mirepoix Mix (chopped celery, carrots, & onion) to the chicken broth

Add cooked chicken pieces back to the chicken broth and cook until everything absorbs the chicken broth flavors

Add egg noodles (about half the package) and cook according to package directions (~9 minutes for mine)

Add dill at the very end and taste test

Serve and enjoy!