Place whole chicken in a very large pot with water, 2 cups chicken broth, half the carrots, half the celery, half the onion, bay leaves, and 1 teaspoon salt. Bring to a boil, skimming foam as needed, then simmer at a steady boil for 45 minutes until the chicken is fall-off-the-bone tender.

Remove the chicken and shred all meat, discarding the skin, bones, and used vegetables. Strain the broth to remove bay leaves and any remaining solids, then return broth to the pot.

Add the remaining chicken broth, unsalted butter, and the remaining carrots, celery, onion, and garlic to the pot. Simmer for 10 minutes, stirring occasionally, until the vegetables begin to soften.

Add the shredded chicken, dried thyme, and dried parsley. Simmer briefly for 2-3 minutes, so the herbs infuse the broth and everything is heated through.

Add wide egg noodles and cook for 6-8 minutes until tender. Stir gently to prevent sticking and adjust heat as needed to maintain a gentle simmer.

Season generously with salt and black pepper to taste. Garnish with fresh parsley and serve hot with the rich broth and noodles.