Add chicken pieces, carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and cold water to a large pot and bring to a boil over high heat until actively bubbling. Skim off foam from the surface as it forms, then reduce heat to maintain a gentle simmer.

Simmer the broth for 1.5 to 2 hours, keeping it at a steady simmer rather than a full boil, until the color turns deeply golden. Maintain heat consistently and skim lightly if new foam appears.

Strain the broth through a fine mesh strainer into a clean pot, then season the strained broth with salt. Reserve any shredded chicken from the broth bones and discard the bones and bay leaves.

Bring the strained broth back to a simmer in the same pot, stirring once so it heats evenly. Add sliced carrots, celery, and diced onion and cook just until the vegetables start to soften, about 10 minutes.

Add wide egg noodles and cook for 6 to 8 minutes, stirring occasionally to prevent sticking. Look for noodles to become tender while still holding their shape.

Stir in shredded chicken and fresh parsley, then season generously with salt and pepper. Heat until warmed through and fragrant, with visible herbs throughout.