Place the whole chicken or chicken parts into a large soup pot. Cover with cold water. Add the chopped onion, crushed garlic, herbs, and a pinch of salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the surface. Let the broth simmer for 1–2 hours, until the chicken is tender and flavorful.

Remove the chicken from the pot and set aside to cool slightly. Strain the broth if desired, then return it to the pot. Add the sliced carrots and chopped celery; simmer for 15–20 minutes until just tender. Shred the cooled chicken meat and add it back to the pot. Stir in the egg noodles (or rice) and cook until they are al dente.

Taste the soup and adjust seasoning with salt and pepper as needed. Finish with a sprinkle of fresh parsley, a squeeze of lemon juice, or a touch of dill for added brightness. Serve hot, ladled generously into bowls.