Red Meat Allergy Friendly Slow Cooker Chicken Noodle Soup

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  2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
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  3 medium carrots, peeled and sliced into ¼-inch rounds
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  3 stalks celery, sliced into ¼-inch pieces
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  1 medium yellow onion, diced
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  4 cloves garlic, minced
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  6 cups low-sodium chicken broth
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  1 tsp dried thyme
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  1 tsp dried parsley
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  1 bay leaf
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  1 tsp salt, plus more to taste
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  ½ tsp black pepper, plus more to taste
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  2 cups wide egg noodles, uncooked
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For serving

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  2 tbsp fresh parsley, chopped (optional)
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