In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 sliced carrots, and 2 stalks of chopped celery. Sauté the mixture for about 5-6 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.

Once your vegetables are tender, stir in 2 minced garlic cloves and 1 teaspoon of dried thyme. Cook for an additional minute, allowing the garlic to become fragrant and infuse the vegetable mixture with rich flavor.

Next, add 2 chicken breasts to the pot along with 6 cups of low-sodium chicken broth. Increase the heat to high, bringing the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Carefully remove the chicken breasts from the pot and set them aside. Allow them to cool for a few minutes, then shred the chicken using two forks, and return the shredded chicken to the pot.

Stir in 3 cups of egg noodles into the simmering soup. Cook for about 8-10 minutes, stirring occasionally, until the noodles are tender yet firm to the bite.

Finish the soup by seasoning with salt and pepper to taste and stir in a handful of chopped fresh parsley.