Combine chicken, onion, garlic, bay leaves, and thyme in a large pot. Pour water to cover, bring to a gentle simmer over medium heat for 20 minutes.

As the broth simmers, use a spoon to remove any foam or impurities from the surface.

Stir in carrots and celery. Continue simmering until vegetables are tender and chicken easily shreds, about 15 more minutes at low heat.

Carefully remove chicken and veggies, strain broth into a clean pot. Shred the chicken meat, discard bones and herb sprigs.

Bring the strained broth back to a gentle boil. Add egg noodles, stirring occasionally, and cook until al dente, about 6–8 minutes for fresh noodles.

Stir shredded chicken and reserved vegetables into the pot. Heat through over low heat for 2–3 minutes.

Taste and season the soup with salt and pepper. Ladle into bowls, garnish with fresh parsley.