Pat chicken dry with paper towels and season generously with salt and pepper.
In a large pot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove the browned chicken to a plate removing and discarding the skin. Drain all but 2 tablespoons of drippings from the pot.
Saute the onions in the drippings over medium heat until soft and tender, about 7 minutes. Add the garlic to the onions and cook until fragrant, about 1 minute.
Add the broth, stirring to lift up any brown bits from the bottom of the pot, and bring to a boil. Add the celery, carrots, bay leaves, thyme, 1 1/2 teaspoon salt, 3/4 teaspoon pepper, 1 heaping tablespoon Better Than Bouillon (chicken flavor), and the browned chicken. Reduce the heat to a simmer, cover, and simmer until chicken is tender about 25-30 minutes.
Transfer the chicken to a plate. Remove the soup from the heat and add the noodles. Let stand, covered until the noodles are tender 20-22 minutes.
When the chicken is cool enough to handle, cut into 1/2-inch chunks. Return to chicken to the pot and stir in the parsley. Remove bay leaves and adjust seasoning. Serve