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

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

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

Pour in the chicken broth and bring the mixture to a boil.

Add the cooked shredded chicken and egg noodles to the pot. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the noodles are tender.

Stir in the heavy cream and season with salt and pepper to taste. Heat through until warmed.

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.