Heat 2 tablespoons olive oil in a large stock pot or Dutch oven over medium heat.

Add ½ finely diced onion, 4 diced celery stalks, and 4 peeled and diced carrots. Sauté for 3–5 minutes, until softened.

Add 1 tablespoon minced garlic and cook for 1 minute, until fragrant.

Add 1 whole chicken, approximately 5–6 pounds, 8 cups chicken broth, and 4 cups water to the pot. Make sure the chicken is fully covered with liquid, adding more water if needed.

Bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 2 hours, until the chicken is fully cooked through.

Remove the chicken from the pot and let it cool enough to handle. Remove all the chicken meat from the bones and discard the skin and bones. Add the shredded chicken meat back into the stock pot.

Add 2 bay leaves and 4 tablespoons fresh parsley to the pot. Stir to combine and bring the soup back to a boil.

Once boiling, reduce the heat to low and stir in 2½ cups uncooked egg noodles. Cook for 20–30 minutes, until the egg noodles are cooked through.

Stir in 1 teaspoon salt and ½ teaspoon pepper. Taste and add more seasoning if needed.

Serve warm and enjoy!