Place the chicken in a large stockpot. Coarsely dice 1 carrot, 1 stalk celery, 1/2 leek, 1/2 parsnip and the onion and add to the chicken in the stockpot. Cover with cold water and bring to a simmer.
Add the bay leaves, juniper berries, peppercorns, salt and parsley. Simmer gently, partly covered, for 2 hours.
Remove the chicken and let cool slightly. Strain the stock and discard the veggies.
Transfer 4 cups of the stock to a clean saucepan. Peel and finely chop the other carrot and 1/2 parsnip. Thinly slice the other celery stalk and the rest of the leek, and cut the cabbage into thin strips. Add to the stock with the macaroni and simmer about 15 minutes until soft.
Meanwhile, remove the skin from the chicken and shred the meat. Add approximately 1/4 of the meat to the stock and save the rest for other uses. Reheat, season with salt and pepper and serve.