Chicken Noodle Soup by Deep South Dish

– 4 to 5 pound whole chicken
– 1 cup rough chopped onion
– 1 large carrot, rough chopped
– 1 celery rib, rough chopped
– 1/4 teaspoon of black pepper
– 1 large bay leaf
– 2 cups of chicken broth
– 2 cups chopped onion
– 1/2 cup sliced celery
– 1 cup scraped and sliced carrots
– 2 cups egg noodles or 1-1/2 cups bowties
– 4 cups of additional chicken broth, water with chicken base (like Better Than Bouillon), or a combination
– 1 teaspoon dried thyme
– 2 cups reserved cooked chicken
– 1/2 cup frozen peas
– 1/2 cup frozen corn
– 1/2 tablespoon dried parsley