Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
Add chicken once potatoes and noodles are tender; add roux to thicken.
Heat small skillet on high, remove from heat.
Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).