Place the whole chicken, halved onion, bay leaves, 1 1/2 teaspoons of salt, and 10 cups of water in a large stockpot (at least 8-quart capacity).

Bring the water to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for about 1 1/2 hours, or until the chicken is very tender and easily pulls from the bone.

Carefully remove the chicken from the pot and place it on a large plate or cutting board to cool for at least 15-20 minutes.

Strain the broth through a fine-mesh sieve into a clean bowl or separate pot, discarding the cooked onion, bay leaves, and any solids.

Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. You should have about 3 cups of shredded chicken.

In the same cleaned large stockpot, melt the butter over medium heat.

Add the diced onion, celery, and carrots. Cook, stirring occasionally, for 8-10 minutes, until the vegetables are softened and the onion is translucent.

Stir in the minced garlic and dried Italian herbs. Cook for another minute until fragrant, being careful not to burn the garlic.

Pour the strained chicken broth back into the pot with the sautéed vegetables. Bring the soup to a boil.

Add the dry egg noodles and cook according to package directions, usually 7-10 minutes, until tender. Add 2 cups of water or more if the soup seems too thick or the noodles absorb too much liquid.

Stir in the shredded cooked chicken, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Heat through for 2-3 minutes, then taste and adjust seasoning if needed.

Serve hot and enjoy your homemade whole chicken noodle soup.