In a large pot, combine the chicken parts and water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat and skim off any foam that rises to the top. This helps to keep the broth clear.

Add the diced onions, sliced carrots, sliced celery, minced garlic, bay leaves, thyme, parsley, salt, and black pepper to the pot.

Cover the pot and let it simmer for about 1 to 1.5 hours, or until the chicken is cooked through and tender.

Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the meat from the bones and discard the skin and bones.

Return the shredded chicken to the pot and add the egg noodles or pasta. Cook for an additional 10-12 minutes, until the noodles are tender.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with fresh chopped parsley.