Place chicken breasts and chicken thighs into 6 qt. stockpot. Cover them with water and add one chicken bouillon cube, bay leaves, peppercorns, and 3 stalks of celery broken in half.
Cook over high heat and simmer until chicken is done.
Remove the celery halves and chicken.
Add 3 cups chicken broth (or to taste), minced onion, celery, carrots, dried parsley and egg noodles.
Cut or shred chicken into bite size pieces, add to broth.
Season with salt, pepper and accent seasoning.
Cook approximately 10 minutes.