Wash chicken well with water and place into a Dutch oven or large pot. Fill the pot with enough water to cover the chicken, and bring to a boil over high heat. Skim off any bubbling foam as it forms. Add all of the vegetables, herbs, and salt and pepper. Simmer, half-covered at lower heat, for at least 45 minutes, until the chicken is done. Using a fork, test a small section of the chicken, the meat should pull away from the bone easily. Once the chicken is done, remove the pot from the heat.
Grab a smaller pot and start cooking the pasta, letting it cook while you prepare the next steps.
Next, carefully remove the whole chicken from the pot and place it on a cutting board (make sure that the cutting board has a lip because juices will be running). Let cool for a few minutes until it can be easily handled.
In the mean time, use a slotted spoon to remove the onion, carrots, celery and sprigs of parsley from the broth. Discard the onion and parsley but keep the carrots and celery. Chop the carrots and celery into smaller pieces and toss back into the pot with the broth.
The chicken should be cool enough to handle at this point. Using a fork and a sharp knife, cut off chicken meat (small enough pieces to eat) and place back into the broth.
Once the pasta is done cooking, drain, then toss into the pot with the rest of the soup and mix in. Add a little more salt and pepper if needed, serve yourself a bowl and Enjoy!
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/homemade-chicken-noodle-soup/