Place chicken on a baking sheet lined with baking paper. Brush chicken with olive oil and sprinkle GENEROUSLY with salt and pepper. Bake for 30-40 minutes.
Let chicken cool and remove meat from bones. Keep skin and bones. Set aside.
In a large stock pot add all the broth ingredients including chicken skin and bones. Cover with enough water just until everything is submerged. Do not fill pot with water. Bring to a boil. Reduce heat. Cover and simmer for 1 to 1 1/2 hours.
Use a slotted spoon to remove and discard the broth ingredients. Strain broth through a fine strainer. Add salt, pepper and poultry seasoning to season the broth. Taste after each addition. Set aside.
Coat the bottom of the stock pot with olive oil and sauté the broth ingredients (onion, celery and carrot) until the onions are semi-translucent. Add in the garlic. Pour in the broth and bring to a boil. Add egg noodles and parsley cook as per packet instructions.
Remove from heat and add in the chicken. Serve and enjoy.
The broth is perfect for the sick and the soup freezes for up to 3 months.