Simple Chicken Noodle Soup

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1 (3 to 4-pound) whole chicken

1 quart chicken stock or low-sodium chicken broth

2 quarts water

2 medium onions, quartered

2 carrots, roughly chopped

2 celery stalks, roughly chopped

2 sprigs fresh thyme

5 or 6 parsley stems

1 bay leaf

2 tablespoons unsalted butter

4 ounces whole button mushrooms, quartered

1/2 cup diced onions

1/2 cup sliced carrots

1/2 cup small-diced celery

2 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 pound dried vermicelli noodles

2 tablespoons chopped fresh parsley leaves