Place chicken, broth, carrots, celery, onion, garlic, salt, pepper, thyme, rosemary, and bay leaves into a crockpot.
Cover and cook on low for 6 hours.
Remove the chicken, shred it with two forks, and return it to the pot.
Add egg noodles and cook for an additional 20-30 minutes until noodles are tender.
Remove bay leaves, sprinkle with parsley if you like, and serve hot.