Place the whole chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the chicken is cooked through.

Remove the chicken from the pot and let it cool slightly. Shred the chicken meat and set aside.

Skim off any fat from the surface of the broth.

Add the carrots, celery, and onion to the broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.

Add the garlic, thyme, and rosemary to the broth. Simmer for another 5 minutes.

Add the egg noodles to the broth and cook according to package directions.

Add the shredded chicken to the soup and heat through.

Season with salt and pepper to taste.

Serve hot.