Heat the olive oil in a large stock pot or dutch oven over medium heat. Add in the diced onions, celery and carrots. Sauté these vegetables for 3-5 minutes until soft. Add the garlic and cook for 1 minute to aromatic.

Then add the whole chicken, chicken broth and water to the pot. Make sure that the whole chicken is covered with the liquid. Add more water if needed. Then bring the mixture to a boil.

Once the mixture starts to boil, reduce the heat to low and simmer on low for 2 hours until the whole chicken is fully cooked through.

Then remove the chicken from the pot and allow it to cool enough to be able to handle. Remove all the chicken meat from the whole chicken and discard the whole chicken skin and bones. Add the chicken meat back to the stock pot.

Then add the bay leaves and chopped parsley to the pot. Stir to thoroughly combine all the ingredients. Bring the mixture to a boil again.

Once the soup boils, reduce the heat to low and stir in the uncooked egg noodles. Cook for 20-30 more minutes until the egg noodles are cooked through.

Then season the soup with salt and pepper. Taste test and add more if needed.

Serve warm and enjoy!