Start by cutting your whole chicken into parts. I usually separate the legs, thighs, wings, and the breast.
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.
Once the vegetables are ready, add the chicken pieces to the pot. Pour in the 8 cups of low-sodium chicken broth, ensuring that the chicken is fully submerged. Add the minced garlic, dried thyme, and bay leaf. Season with salt and pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the chicken is cooked through and tender.
Using a slotted spoon, carefully remove the chicken pieces from the pot. Allow them to cool slightly before shredding the meat from the bones. Discard the skin and bones, and return the shredded chicken to the pot.
Stir in the egg noodles into the simmering broth. Let them cook for about 8-10 minutes, or until they are tender. Taste and adjust seasoning if needed.
Finally, stir in the chopped fresh parsley just before serving.
