Wash any dirt or debris off of the vegetables and herbs.

Cut 2 carrots, parsnips and celery into 1-inch chunks.

Place the carrot chunks, parsnip pieces, celery tops, one unpeeled onion half, and unpeeled garlic clove halves into a large stockpot.

Add the whole chicken, chicken stock, condensed broth, bouillon cubes (if using), half of the fresh parsley, half of the thyme, and whole black pepper to the stockpot.

Add enough water to cover the chicken completely.

Place the pot on the stove and bring to a boil over medium-high heat.

Once boiling, reduce heat to maintain a slow simmer. Simmer for 1 to 2 hours or until chicken starts to separate at the bones.

To the chicken stock left in the pot, add the remaining half of the parsley and thyme. Bring the broth back to a simmer and continue simmering for another hour while the chicken is cooling.

Once the chicken has cooled, debone and skin it. Discard bones and skin and cut meat into small pieces. Set aside.

Using a colander set over a bowl, strain the chicken broth.

Place the strained chicken broth back into a pan.

Wash the celery pieces, remove the tops and tough ends and slice thinly.

Peel and slice the 3 carrots.

Peel and dice the onion half.

Add sliced carrots, celery, diced onion, and chicken meat to the pan.

Simmer until vegetables are tender.

Add noodles to the pot and continue simmering until noodles are cooked as desired.