If using a whole chicken, place it in a large stockpot and cover with cold water. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until cooked through and easily shreds. If using chicken thighs, skip to step 3.

Remove chicken from pot and let cool slightly. Once cool, shred the meat from the bones, discarding skin and bones.

Heat 1 tablespoon of olive oil (optional) in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.

Add sautéed vegetables, chicken broth, thyme, rosemary, salt, and pepper to the stockpot (if using whole chicken, you can leave the broth it cooked in). Add shredded chicken. Bring to a simmer, then reduce heat and cook for 15 minutes.

Stir in egg noodles and cook according to package directions until tender.

Stir in parsley and dill (if using).

Ladle soup into bowls and serve hot.