Add the chicken pieces, onion, head of garlic, two unpeeled and halved carrots, two ribs of celery halves, parsnip halves to a large stockpot. Tie 15 stems of Italian parsley and 15 stems of thyme with a bit of kitchen twine and add to the pot.

Cover with cold water 1-2 inches above the chicken and veggies or 14 cups of water. Add 3 chicken bouillon cubes, bay leaves, black peppercorns and kosher salt.

Bring to a boil then reduce to a lightly rolling simmer and cook uncovered for 1 ¼ to 1 ½ hours or until chicken is cooked through and tender and stock is well flavored. If the stock tastes weak, add another chicken bouillon soup and a bit more salt.

Transfer the chicken to a plate to cool and remove the vegetables from the stock and discard.

Place a strainer over a large bowl and strain the broth. Return the stock to the stockpot and add the chopped carrots and celery. Bring to a boil, then reduce to medium and cook for 10 minutes. While veggies are cooking, fill another large pot up with water and bring to a boil. Once boiling, add your egg noodles and cook for about 8 minutes, or until they are tender but chewy. Add the noodles to the soup.

Remove the skin from the chicken and shred the chicken with two forks. Depending on the size of the chicken breasts, start by adding ¾ of the shredded chicken to the soup then add more if you have enough stock or reserve for another use.

Season with more salt and pepper if desired and stir in 2 tablespoons fresh chopped parsley and serve hot.