Steps
1. In a medium pot, heat olive oil over medium heat.
2. Add diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
3. Pour in the chicken broth and bring to a gentle simmer.
4. Add the shredded chicken, egg noodles, dried thyme, salt, and pepper. Cook for about 10 minutes, or until the noodles are tender.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh parsley if desired.