Rinse the chicken inside and out under cold running water. Pat it dry.

In a large pot, heat the olive oil over medium heat. Add the onions, celery, and carrots. Cook until the vegetables are soft, about 10 minutes.

Add the whole chicken, water, garlic, bay leaves, a handful of fresh parsley and thyme sprigs, salt, and pepper to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours.

Remove the chicken from the pot and let it cool. Once it's cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones.

While the chicken is cooling, increase the heat to high and bring the soup to a boil. Add the noodles and cook according to the package instructions until al dente.

Return the shredded chicken to the pot. Taste the soup and adjust the seasoning with more salt and pepper, if necessary.

Serve the soup hot, garnished with fresh parsley.