Instructions:

1. Prepare the Homemade Broth:

   • Place the whole chicken in a large stockpot and cover with 10 cups of water.
   • Add the halved onion, large carrot pieces, celery pieces, garlic cloves, bay leaves, peppercorns, and parsley stems.
   • Bring to a boil over medium-high heat, then reduce to a simmer.
   • Skim off any foam that rises to the surface during the first few minutes of simmering.
   • Cover partially and let simmer for about 1.5 hours, or until the chicken is fully cooked and tender.
   • Carefully remove the chicken from the pot and set aside to cool.
   • Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids.
   • Season the broth with salt to taste.
   • Once the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones. Shred the meat into bite-sized pieces and set aside.

2. Prepare the Soup Base:

   • In a large pot, heat the olive oil over medium heat.
   • Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender.
   • Stir in the minced garlic and cook for an additional minute until fragrant.

3. Combine Broth and Vegetables:

   • Pour the homemade chicken broth into the pot with the sautéed vegetables.
   • Bring to a boil, then reduce to a simmer.
   • Let the soup simmer for about 15 minutes to allow the flavors to meld.

4. Cook the Noodles Separately:

   • In a separate pot, bring salted water to a boil.
   • Add the egg noodles and cook according to the package instructions until al dente.
   • Drain the noodles and set aside.

5. Assemble the Soup:

   • Add the shredded chicken to the simmering soup and heat through for about 5 minutes.
   • Season the soup with salt and freshly ground black pepper to taste.
   • To serve, place a portion of the cooked noodles into individual bowls and ladle the hot soup over the noodles.
   • Garnish with freshly chopped parsley.