Place the whole chicken in the Dutch oven and pour in 10 cups of water. Add carrots, celery, onion, garlic, bay leaves, peppercorns, and salt.

Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cover and cook for 1.5 hours, occasionally skimming foam off the surface.

Once the chicken is cooked and tender, remove it from the pot and set it aside to cool. Strain the broth through a fine-mesh strainer into a large bowl, discarding the vegetables and aromatics.

Once the chicken is cool enough to handle, shred the meat into bite-sized pieces. Discard the skin and bones, or save them for another batch of broth.

Set the shredded chicken aside for later.

Clean out the Dutch oven and heat olive oil over medium heat.

Add diced carrots, celery, and onion. Sauté for 5–7 minutes, stirring frequently, until softened.

Stir in minced garlic and cook for an additional 1–2 minutes until fragrant.

Pour the strained broth back into the Dutch oven and add thyme, bay leaf, salt, and pepper.

Bring the mixture to a gentle simmer and cook for 20 minutes to allow the flavors to meld.

Add the egg noodles to the simmering soup and cook according to package instructions (usually 8–10 minutes). Stir occasionally to prevent sticking.

Return the shredded chicken to the pot, stirring to combine.

Squeeze in the juice of one lemon and sprinkle with fresh parsley. Taste and adjust seasonings as needed.