Start by heating olive oil or butter in a large soup pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables slightly softened, about 5–7 minutes.

Pour in the chicken broth and bring the mixture to a boil. Add thyme, bay leaves, and a pinch of salt and pepper. Reduce the heat and let it simmer for about 15 minutes.

Stir in shredded cooked chicken. If using leftover chicken or rotisserie meat, it only needs to heat through in the broth.

Add the egg noodles directly into the pot and cook according to package instructions, usually 6–8 minutes.

Once the noodles are tender, taste the soup and adjust seasonings. Add extra salt, pepper, or a touch of lemon juice. Remove bay leaves and stir in freshly chopped parsley. Serve hot.