Place the whole chicken in a large pot and cover with 12 cups of water

Add bay leaves, one diced onion, sliced carrots, chopped celery, and garlic

Bring to a boil, then reduce heat and simmer for 1-1.5 hours until chicken is tender

Remove chicken from pot and let cool, then shred the meat and discard bones and skin

Strain the broth through a fine mesh strainer and return to pot

Heat olive oil in the same pot over medium heat

Sauté the remaining diced onion, carrots, and celery for 5-7 minutes until softened

Pour the strained chicken broth back into the pot

Add thyme, parsley, salt, and pepper

Bring to a boil, then add egg noodles or rice

Cook for 8-10 minutes until noodles are tender

Return the shredded chicken to the pot

Simmer for 5 more minutes to heat through

Taste and adjust seasoning with salt, pepper, and a splash of lemon juice if desired

Remove bay leaves before serving

Garnish with fresh chopped parsley

Serve hot in bowls

Can be stored in refrigerator for 3-4 days

Freezes well for up to 3 months (freeze without noodles for best results)