Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion, carrots, and celery. Cook, stirring occasionally until the vegetables soften, about 5 to 7 minutes.

Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.

Pour in the chicken broth. Add the whole chicken pieces, bay leaf, salt, and pepper.

Bring the broth to a boil, then reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the chicken is cooked through.

Remove the cooked chicken from the pot and place it on a cutting board. Leave the broth simmering gently.

Add the egg noodles to the simmering broth. Cook according to package directions, usually 6 to 8 minutes, until tender.

While the noodles cook, shred or dice the cooked chicken using two forks. Discard the bay leaf from the broth.

Return the shredded chicken to the pot. Stir well and cook for 2 more minutes to heat the chicken through.

Taste the soup and adjust salt and pepper as needed. Stir in the fresh parsley just before serving.