Broth: In a large pot, combine chicken,
onions, carrot, celery, garlic, bay leaves,
peppercorns, thyme and 12 cups water.
Bring to a boil; reduce heat and simmer, covered, 20 minutes. Remove chicken
thighs to a cutting board and shred meat from bones. Reserve meat and add bones back to pot. Continue to simmer, covered, 60 minutes. Strain broth into a second large pot. Discard bones and other solids.
Soup: Skim broth; bring to a boil. Add
carrots, celery, bouillon cubes and salt.
Stir in noodles and cook about 7 minutes
or until noodles and vegetables are
tender. Stir in parsley and reserved
chicken. Cook 1 minute to heat chicken.