If using a whole chicken, place it in a large stockpot and cover with cold water. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until cooked through and easily shreds. If using chicken thighs, skip to step 3.

Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Set aside.

In the same pot, add the carrots, celery, and onion. Cook over medium heat for 5-7 minutes, or until softened. Add the garlic and cook for another minute until fragrant.

Add the chicken broth, thyme, rosemary, pepper, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

Stir in the egg noodles and shredded chicken. Continue to simmer for 8-10 minutes, or until the noodles are cooked through.

Remove the bay leaf. Season with salt to taste. Ladle the soup into bowls and garnish with fresh parsley.