Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery, then sauté for 5-6 minutes until the vegetables are softened and the onions become translucent.

Stir in 3 minced garlic cloves and 1 teaspoon of dried thyme to the softened vegetables. Sauté for an additional minute until the garlic is fragrant and golden.

Pour in 8 cups of low-sodium chicken broth, bringing the mixture to a gentle boil. Carefully add 1 pound of boneless, skinless chicken breasts to the pot, ensuring they are submerged in the broth. Let the soup come back to a boil, then reduce the heat to a simmer and cover. Cook for 20-25 minutes until the chicken is cooked through and tender.

Once the chicken is thoroughly cooked, remove it from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks, then return it to the pot.

Add 2 cups of egg noodles to the pot, stirring them into the savory broth. Cook uncovered for 8-10 minutes, or until the noodles are tender but still have a slight bite (al dente).

Once the noodles are just right, season the soup with salt and pepper to taste. Stir in 2 tablespoons of freshly chopped parsley before serving.