Rinse chicken pieces, place in pot with chunks of 2 carrots and 1 celery stalk. Add spices. Cover with water and bring to boil. Simmer until done. Strain and keep broth, refrigerate. Pick out chicken pieces and chop for soup.
Skim fat from broth. Return to pot with chopped carrots, celery, and parsley. Add salt and pepper to taste. Bring to a boil.
Add frozen egg noodles and cook until done. Remove bay leaf and serve.