In a large pot, combine chicken parts, carrots, celery, onion, garlic, thyme, bay leaf, and chicken broth. Season with a big pinch of salt and pepper. Bring to a boil over medium-high heat.: The kitchen fills with an inviting aromatics as the liquid warms, you will notice soft bubbling that grows into rolling waves when it reaches a boil. This initial high heat jump starts gelatin extraction from the bones and loosens flavors from the vegetables. If you skip this early vigorous boil and keep the heat too low, the stock may take much longer to develop body. A common pitfall is starting at too low a temperature and then trying to rush the process later, which can yield a flat tasting broth.
Once boiling, reduce heat to low and simmer for about 1 hour, or until the chicken is cooked through and the vegetables are tender. Skim off any scum that appears on the surface.: As the pot settles into a gentle simmer, you will see bits rise to the top, look for a faint foam or cloudy particles, and remove them with a spoon to maintain clarity. The slow simmer mellows the flavors and makes the chicken meat tender while allowing collagen to dissolve into the liquid, producing a silky texture. If the simmer is too aggressive the broth can cloud and become greasy. One mistake to avoid is neglecting to skim, which leaves impurities that can affect the final clarity and taste.
Remove the chicken from the pot and let cool. Discard the bay leaf. Shred the chicken, discarding the bones and skin, and return the meat to the pot.: When you lift the pieces out, the aroma becomes sweeter and deeper. Letting the chicken cool a bit makes it safer and easier to handle, and shredding yields tender, ribbon like pieces that soak up the broth. Removing bones prevents accidental bites and keeps the texture pleasant. Be mindful as you handle the hot meat, a common slip is shredding while the meat is too hot to handle comfortably.
Add egg noodles to the pot and simmer for an additional 10 minutes, or until the noodles are tender. Stir in fresh parsley and adjust seasoning with salt and pepper before serving.: When the egg noodles hit the warm broth, you will hear a gentle increased movement as the pasta rehydrates and expands. The aroma deepens and the bowl begins to feel complete. The noodles absorb some of the broth, so the taste becomes comforting and substantial. Stir them gently so they cook evenly and avoid clumping. Overcooking here is the most common error, leaving you with mushy pasta and a diluted texture.
