Mince 3 cloves of garlic and 1 onion. Dice 4 stalks of celery and 4 large carrots.

Heat 3 Tbsp. of olive oil in a large heavy-bottomed soup pan or Dutch oven. Add the garlic, onions, celery, and carrots along with a pinch of salt and pepper. Saute until softened (about 5-6 minutes).

Add 12 cups of water and 1 whole chicken to the soup pan (making sure the water covers the chicken). Bring the soup to a boil.

Once the soup is boiling, reduce heat to low and simmer for 2 hours. After 2 hours and the chicken is fully cooked, remove the chicken from the pan and allow to cool enough to touch.

Remove the meat from the chicken. Discard the bones, cartilage, and skin. Return the chicken meat to the soup pot.

Add 2 chicken bouillon cubes, 2 bay leaves, and 4 Tbsp. of parsley to the pot. Bring the soup to a boil once again.

Once the soup is boiling, reduce to low and add 2 ½ cups of egg noodles. Simmer for an additional 30 minutes.

Add more salt and pepper to the soup if needed before serving.