Cut 2 of the 5 carrots into one-inch chunks. Set the 3 remaining carrots aside for now.

Cut the parsnips into one-inch chunks

Cut the large onion into half, set the other half aside.

Cut the garlic cloves into half, they do not need to be peeled.

Cut the top 4 inches off of the celery and set the rest of the celery aside.

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

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

Add enough water to cover chicken completely. 

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

Once boiling, reduce heat to maintain a slow simmer. Simmer for 2 hours or until chicken just starts to separate at the bones. If you leave the chicken in too long it will become dry and flavorless.

Remove chicken to colander in a bowl to cool. Pour any extra liquid that accumulates in the bowl throw a fine sieve back into the stock pot. 

To the stock pot add the other half of the parsley and thyme. 

Bring the broth back to a simmer and continue simmering for another hour.

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

Using a colander with a bowl under it, strain chicken broth carefully one more time. 

Place strained chicken broth back into a pan. 

Remove the tough ends from the celery and slice thinly.

Peel the carrots and slice thinly.

Remove skin from the last half of the onion, dice it and add it to the pan, along with sliced carrots, celery, and diced chicken meat. 

Simmer until vegetables are tender. 

Add noodles to pot, and continue simmering until noodles are cooked as desired, some take longer than others.