Cook the chicken: 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 the chicken is cooked through and easily shreds. If using chicken thighs, skip to step 2.

Remove the chicken: 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.

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

Simmer the soup: 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.

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

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