Bring the chicken broth to a boil in a large cooking pot.
Add-in 1 cup carrots, 3/4 cups celery, half of the diced onions, 1 teaspoon thyme, 1/4 cup chopped parsley. Let the broth reboil and continue to boil (covered) for 10 minutes.
Put-in the whole chicken. Let the broth boil once more. Adjust the heat to a simmer and continue to cook the chicken for 60 to 90 minutes. This will make the chicken tender while extracting its flavor.
Remove the chicken from the cooking pot. Let it cool down and then discard the skin and bones. Chop the chicken meat into small pieces.Make sure that the stock in the cooking pot is continuously simmering.
Meanwhile melt the butter in a large saute pan.
Saute the remaining onion, carrots, and celery. Add the garlic and continue to saute until the onion becomes soft.
Add-in the chopped chicken. Saute for 5 minutes.
Gently slide-in the contents of the saute pan (chicken and the vegetables) to the cooking pot where the stock is in. Increase the heat to medium and wait until the liquid boils.
Add the egg noodles. Cook for 8 to 10 minutes. You can add water if needed.
Add salt and pepper to taste.
Transfer to a serving bowl.
Serve. Share and enjoy!