In a large pot place olive oil, chopped onion, chopped carrot and garlic and saute until aromatic and translucent.
Add chopped chicken and cook about 2-3 minutes and add cooking wine.
Add chicken broth, bay leaves, basil and salt and pepper and cook on medium heat for about ½ hour
In a separate small pot place equal parts butter and flour to make a roux. Melt butter and then add flour and cook until light golden in color over low heat stir continuously.
Add one ladle full of chicken broth from soup and add a little at a time into the roux mixture, gently while stirring.
Remove bay leaves from soup and discard.
Turn up heat on burner to medium high and add fresh fettuccine egg noodles and cook for about 6 - 8 minutes until noodles are al dente.
Add roux mixture to soup a little bit at a time until thickened to your liking and turn your soup to a simmer or off until ready to serve. Check seasoning and adjust as needed.
Cut off top of bread bowl with a serrated knife. Use your hands and remove inner part of bread leaving about a one inch thick crust on bottoms and sides of bread bowl.
Ladle hearty chicken noodle soup into bread bowls and enjoy this lovely heart warming meal.