Begin by rinsing the whole chicken under cold water and removing any giblets from the cavity. Pat dry with paper towels.

In a large stockpot or Dutch oven, heat olive oil (if using) over medium heat. Add the chicken and brown lightly on all sides to enhance flavor, about 5 minutes per side.

Add the chopped onion, 2 of the chopped carrots, and 2 stalks of the chopped celery to the pot.

Add minced garlic, bay leaves, thyme, peppercorns, and 10 cups of water to the pot. The water should just cover the chicken.

Bring the water to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and cook for approximately 1 hour, or until the chicken is fully cooked and tender. Skim off any foam that rises to the surface.

Carefully remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, remove the meat from the bones, discarding the skin and bones. Shred the chicken meat into bite-sized pieces.

Strain the broth through a fine-mesh sieve into another pot or large bowl, discarding the cooked vegetables and herbs used for the broth.

Return the strained broth to the pot and bring to a simmer. Add the remaining chopped carrots and celery.

Simmer for 15-20 minutes, or until the vegetables are tender but still have some bite.

If adding noodles or rice, stir them in now and cook according to package directions.

Return the shredded chicken to the pot and heat through. Season with salt and pepper to taste.

Stir in fresh chopped parsley just before serving.

Ladle into bowls and garnish with additional fresh herbs if desired.