Place the whole chicken in a very large Dutch oven with the water, 2 cups chicken broth, half the carrots, half the celery, half the onion, the bay leaves, and 1 teaspoon salt. Bring to a boil, then skim any foam.

Reduce to a simmer and cook for 45 minutes, until the chicken is fall-off-the-bone tender. Keep the surface at a gentle simmer for best broth clarity.

Remove the chicken and shred all meat, then discard the skin, bones, and used vegetables. Strain the broth through a fine sieve back into the pot.

Return the broth to the pot, then add the remaining chicken broth, the butter, and the remaining carrots, celery, onion, and the garlic. Simmer for 10 minutes to soften the vegetables.

Add the shredded chicken, dried thyme, and dried parsley to the simmering broth. Cook just until heated through, stirring to distribute evenly.

Add the wide egg noodles and cook for 6-8 minutes, until tender. Maintain a steady simmer so the noodles cook evenly without breaking.

Season generously with salt and pepper and top each bowl with fresh parsley for garnish. Serve hot while the noodles are at their best texture.