Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery and cook, stirring occasionally, until the vegetables have softened, about 8 minutes.
Stir in 3 minced garlic cloves and 1 teaspoon of dried thyme and cook until fragrant, about 1 minute.
Pour in 8 cups of chicken broth and add 1 pound of chicken breasts and 2 bay leaves. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring the broth to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the chicken is cooked through and easily shreds with a fork.
Remove the cooked chicken breasts from the pot and place them on a clean cutting board. Use two forks to shred the chicken into bite-sized pieces, then return all the shredded chicken to the pot.
Increase the heat to medium-high and bring the soup back to a boil. Add 8 ounces of dried egg noodles and cook according to package directions, usually 7-10 minutes, stirring occasionally to prevent sticking, until the noodles are tender.
Turn off the heat. Remove and discard the bay leaves. Stir in 2 tablespoons of fresh chopped parsley. Taste and adjust seasoning with more salt and pepper if desired before serving.
