Chop the Carrot (2).
Chop the Leek (1).
Chop the Onion (1).
Remove the meat from the Whole Chicken (1) and reserve the carcass.
Add the chicken carcass, the vegetables plus the Celery (1 stalk), the Salt (to taste), Ground Black Pepper (to taste), Bay Leaf (1), Dried Thyme (to taste) and Dried Parsley (to taste) to a pot. Cover it with water.
Heat the stock in the maximum and when is boiling cook it in the slow heating for at least 1-2 hours, you can leave it up to 4-5 hours. Add more water if you need it.
Then, strain the stock with the colander or strainer. Add the meat is left on the carcasses and the vegetables back to the stock.
Add your favorite noodles and cook them, then serve.