In a large stockpot or Dutch oven, heat the olive oil over medium heat until it shimmers.
Add the chopped onion, carrots, and celery and cook, stirring occasionally, until the vegetables have softened slightly, about 5 to 7 minutes.
Stir in the minced garlic and dried thyme and cook until fragrant, about 30 seconds to 1 minute.
Carefully pour in the chicken stock, add the bay leaf, and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to a gentle simmer, add the egg noodles, and cook according to package directions until al dente, typically 6 to 8 minutes.
Stir in the shredded chicken and cook just until heated through, about 2 minutes, then remove the pot from the heat.
Discard the bay leaf, stir in the chopped parsley, and season the soup with salt and black pepper to your taste.
Ladle the soup into bowls and serve immediately while hot.
