Fill large pot with water.

Add whole chicken.

Add salt and pepper.

Wrap thyme and bay leaves in some knotted cheesecloth (for easier removal later). Add to pot.

Add prepared carrots, celery and celery greens.

Add whole prepared onion and garlic.

Cover pot with tight lid. Bring to simmer over medium-high heat, stirring occasionally to keep everything mixed well, cooking evenly and not sticking to bottom of the pot. Simmer slowly, covered, stirring occasionally, for about 1 1/2 to 2 hours, until the chicken turns white, is cooked through and hasn't yet fallen apart.

Remove bay leaves and thyme.

Using two, large, slotted spoons or a spider strainer, carefully remove all chicken pieces. Place pieces in a large bowl. Allow to cool until cool enough to handle, 20 minutes.

While the chicken is cooling, take out the halves of the cooked carrot and celery, slice into smaller pieces. Set aside for a moment.

With a slotted spoon, scoop out all remaining vegetables and vegetable pieces.

Place veggies to food processor (Do NOT add the carrot and celery pieces you just cut. You want them to stay whole.)

Purée until veggies begin to liquefy and slip down the inside of the top of the food processor, about 20 seconds.

Add all pureed veggies back into soup pot.

Add reserved carrot and celery pieces.

Sprinkle in parsley.

Prepare pasta according to package directions. Drain.

Add prepared noodles. Stir well.

When chicken is cool enough to handle, remove meat from bones and place in a separate medium bowl. Pick over meat in new bowl to make sure you have all the bones removed. Discard bones.

Remove a few large dark meat pieces of chicken and/or about 1/2 of a chicken breast. Place in the food processor. Pulse for about 15 seconds.

Add chopped chicken back to soup.

Rip remaining chicken into small, bite-sized pieces. Add chicken back to soup. Reheat until hot and stir well.

Serve hot.

Store remaining soup in a tightly sealed or covered container, in the refrigerator, and enjoy up to 3 days.