Chop the onion, slice the carrots and celery, and mince the garlic. Shred cooked chicken and measure the noodles and broth.

Heat 1 tablespoon olive oil in a large pot over medium heat.

Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables soften, about 5–7 minutes.

Add the minced garlic and cook for 30–60 seconds until fragrant.

Pour in 8 cups chicken broth and stir in 1 teaspoon dried thyme. Bring to a gentle boil, then reduce to a simmer.

Add 2 cups egg noodles and cook according to package directions until al dente (usually 6–8 minutes).

Stir in shredded cooked chicken just to warm through, 1–2 minutes.

Taste and season with salt and pepper. Finish with a handful of chopped fresh parsley before serving.