Heat olive oil or butter in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook until vegetables are softened and fragrant.
Add minced garlic and cook for about 30 seconds until aromatic.
Add chicken to the pot and season lightly with salt and black pepper. Cook for 2–3 minutes until lightly sealed.
Pour in chicken broth and add the bay leaf, dried parsley, and thyme. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until the chicken is fully cooked.
Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the soup.
Add egg noodles and cook until tender, about 6–8 minutes.
Taste and adjust seasoning with additional salt and pepper if needed. Remove bay leaf before serving.
