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

In the same pot, add carrots, celery, and onion. Cook over medium heat for 5-7 minutes, until softened. Add garlic and cook for 1 minute more until fragrant.

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

Stir in egg noodles and shredded chicken. Simmer for 8-10 minutes, or until noodles are cooked through.

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