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

Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, carrots, and celery, cooking for another 3-4 minutes until softened.

Add the dried oregano, dried basil, black pepper, and red pepper flakes (if using), stirring to combine.

Pour in the chicken broth and bring to a boil.

Once boiling, add the shredded chicken, egg noodles, and diced tomatoes. Reduce heat to a simmer.

Cook for 10-12 minutes, or until the noodles are tender.

Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until wilted.

Season with salt to taste.

Serve hot, garnished with fresh parsley.