First, I rinse the chicken under cold water and pat it dry with paper towels. Then, I place the whole chicken in a large pot and cover it with 8 cups of water or chicken broth. I add a pinch of salt and bring it to a boil over medium-high heat. Once it boils, I reduce the heat to low, cover the pot, and let it simmer for about 1 hour, skimming off any foam that forms on the surface.

While the chicken is cooking, I heat the olive oil in a skillet over medium heat. I add the chopped onions, sliced carrots, parsnips, and celery. I saute the vegetables until they become tender and the onions are translucent, about 10 minutes. Then, I add the minced garlic and cook for an additional 2 minutes, ensuring not to burn the garlic.

After the chicken has cooked for an hour, I remove it from the pot and set it aside to cool slightly. I strain the broth to remove any impurities and return it to the pot. I add the sautéed vegetables, bay leaf, dried thyme, and a bit of salt and pepper to the pot. I bring the mixture to a gentle simmer.

Once the chicken is cool enough to handle, I remove the skin and bones, then shred the meat into bite-sized pieces. I return the shredded chicken to the pot and let the soup simmer for another 20-30 minutes, allowing the flavors to meld together.

In a separate pot, I cook the egg noodles according to the package instructions until they are al dente. Once cooked, I drain the noodles and add them to the soup.

I taste the soup and adjust the seasoning with more salt and pepper if needed. I ladle the soup into bowls and garnish with freshly chopped parsley.