In a large pot, heat the olive oil over medium heat.

Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, until the vegetables are tender.

Stir in the minced garlic, dried thyme, and dried oregano, cooking for an additional minute until fragrant.

Pour in the chicken broth and add the shredded chicken, bay leaf, salt, and black pepper. Bring to a boil.

Once boiling, add the egg noodles to the pot. Reduce the heat to a simmer and cook for about 8-10 minutes, or until the noodles are tender.

Remove the bay leaf and stir in the chopped parsley before serving.