In a large and deep pot, heat the olive oil on medium heat.
Then, add the garlic, onions, celery, and carrots to the pot along with a pinch of salt and pepper, and saute them for about 5-6 minutes or until softened.
Add the whole chicken to the pot with water, making sure it’s completely covered in water. Let the soup boil.
Let the soup boil, then lower the heat and let it simmer for 2 hours. After 2 hours, remove the chicken from the pan. Let it cool until you can touch it without burning yourself.
Debone the chicken, removing all meat from the bones, cartilage, and chicken skin. Cut up chicken meat into small pieces before adding it back to the soup pan.
Next, add the chicken bouillon cubes, bay leaves, and parsley to the pot. Finally, bring the soup to a boil one last time.
Reduce the heat to low and add 2 1/2 cups of egg noodles. Simmer the soup for 30 more minutes. Taste the soup and add more salt and pepper if necessary.