Directions
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6 minutes until softened. Add the garlic and cook for 30 seconds. Pour in the chicken broth and stir in the thyme, bay leaf, salt, and black pepper. Bring to a boil, then add the egg noodles. Reduce the heat to medium and cook for 8 minutes. Stir in the cooked chicken and continue cooking for 5 minutes until the noodles are tender and the chicken is hot. Remove the bay leaf and stir in the parsley before serving.