In a tall pot, add 6 cups of water, 7 cups of chicken stock, a chicken bouillon cube, 2 or 3 bay leaves, a large parsnip, and the chicken thigh pieces.
Bring the liquid to a simmer. Cook about an hour and twenty minutes, or until the chicken is tender. Turn the heat off. Skim the foam off the top if needed. Discard the parsnip and bay leaves.
Remove the chicken from the pot. Once the chicken has cooked enough to handle, shred (or chop) the meat and set it aside. Discard the bones, skin, and less desirable parts.
Return the soup back to medium heat. Add the celery, onions, and carrots. Cook until the veggies become tender.
Add the shredded chicken back to the soup pot. Stir in the salt, pepper, onion powder, celery salt and herbs de Provence.
Add a cup of egg noodles and cook until the noodles have cooked.