Make the Broth: Place the whole chicken, water, roughly chopped onion, roughly chopped carrots, roughly chopped celery, bay leaves, peppercorns, and salt in a large pot or Dutch oven. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the chicken is cooked through.

Remove the Chicken: Carefully remove the chicken from the pot and set aside to cool slightly.

Strain the Broth: Strain the broth through a fine-mesh sieve into a clean bowl or pot. Discard the solids.

Prepare the Chicken: Once the chicken is cool enough to handle, remove the skin and bones. Shred the chicken meat and set aside 2 cups for the soup. Reserve the remaining chicken for another use.

Sauté the Vegetables: In the same pot (now cleaned), heat the olive oil over medium heat. Add the diced onion, diced carrots, and diced celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the Broth: Pour the strained broth into the pot with the vegetables. Bring to a boil, then add the egg noodles. Cook according to package directions, usually about 8-10 minutes.

Add the Chicken: Stir in the shredded cooked chicken and parsley. Season with salt and pepper to taste.

Serve: Ladle the soup into bowls and serve hot.