Heat the olive oil in your soup pot over medium heat. Add the diced chicken and cook until it’s no longer pink. Remove the chicken from the pot and set it aside.

In the same pot, add a bit more olive oil if needed. Toss in the chopped onion, carrots, and celery. Saute until the vegetables are softened, and the onion becomes translucent.

Stir in the minced garlic and let it cook for about 30 seconds until it releases its aromatic fragrance.

Pour in the chicken broth, add the bay leaf, dried thyme, salt, and pepper. Bring the mixture to a gentle boil.

Once the broth is bubbling, add the egg noodles and the cooked chicken back into the pot. Let it simmer for about 8-10 minutes or until the noodles are tender.

Taste and adjust the seasoning if needed. Remove the bay leaf and discard it.

Ladle the piping hot soup into your favorite bowls, and don’t forget to sprinkle some fresh parsley on top for that extra burst of flavor and a pop of color.