Add the chickens to a very large pot and cover them with water so that it is 4 inches over the chicken.
Cook over medium heat for 60-80 minutes or until the chicken is cooked throughout and the thigh meat registers over 165° using a thermometer.
Remove the chickens and cool for 10 to 15 minutes before removing the skin and pulling the chicken meat away from the bones.
Further, chop or pull the chicken meat into bite-size pieces. See note on the amount of chicken to freeze. Set the cooked chicken for the soup aside.
While the chicken is cooking add 1 tablespoon of oil to a large rondeau or Dutch oven style pot over low heat and sweat the onions, celery, carrots, and garlic for 10-15 minutes or until slightly tender.
Add the cooked vegetables to the pot with the chicken broth and also add in the cooked pulled chicken as well. Cook for 10-15 minutes over low heat.
Finish the soup with the parsley, salt, and pepper.
In the meantime, add the noodles to a large pot of boiling salted water and cook until al dente, or slightly crunchy, according to the package cooking time directions.
Remove the noodles and completely cool in a colander under cold running water until the noodles are cold. Keep them in a plastic bag and toss with the remaining 2 tablespoons of oil so that they do not stick together.
Serve by adding a small amount of cooked, cooled noodles to a bowl along with the soup.