In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5-7 minutes.

Add Garlic and Broth

Stir in the minced garlic and cook for an additional minute. Pour in the chicken broth and stir to combine.

Season the Soup

Add in the bay leaves, fresh thyme, salt, and black pepper. Bring the mixture to a boil.

Cooking the Chicken

Add Chicken to the Pot

Once the soup base is boiling, add the boneless, skinless chicken breasts to the pot. Reduce heat to a simmer and cover. Cook for about 20-25 minutes, or until the chicken is cooked through.

Shred the Chicken

Remove the chicken from the pot and place it on a cutting board. Once cooled slightly, shred the chicken into bite-sized pieces.

Finalizing the Soup

Cook the Noodles

Add the egg noodles to the pot and cook according to package instructions, usually about 7-10 minutes.

Combine and Serve

Return the shredded chicken to the pot. Stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Serve hot and enjoy!