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.