Place chicken in a 6-8 quart stock pot and fill with enough water to fill within 3 inches of the top of the stock pot.
Add celery, onion, bay leaves, salt, and pepper to the water.
Place on the stove top on medium-high and bring to a boil then reduce to a simmer. Simmer until chicken meat is falling off of the bone. Add water during cooking if the water level decreases below half of the stock pot.
Once meat is fully cooked, remove all of the chicken, celery, and onion from the stock pot. Allow chicken to cool until it is cool enough to touch. Remove all of the meat from the bones.
Shred the chicken into bite-sized pieces. Discard the bones and skin.
Replace the chicken meat back into the stock pot and set burner temperature on medium. Add garlic to the water.
As the chicken and stock reheat, mix the Bisquick and ⅔ Cup milk in a large bowl. Dough will be sticky.
Once mixed, turn out onto a heavily floured board and knead until the dough feels slightly rubbery and is no longer sticky.
Flour the top of the dough ball and roll out into a large thin circle.
Cut dough into long strips that are 2 inch wide noodles.
When the chicken stock has reached a full boil, begin adding the noodles one at a time into the boiling stock.
Allow noodles to cook by floating at the top of the boiling stock for several minutes until done.
When noodles are done, reduce heat to a slow simmer and add ½ Cup milk, cream, and butter to the stock pot.
Allow the entire pot to simmer for at least 5 minutes after adding the milk and cream. Serve and garnish with fresh minced parsley.
