In a large dutch oven, heat the olive oil over medium heat.

Add the diced onion, sliced carrots, and diced celery. Sauté for about 4 minutes until the vegetables begin to soften.

Stir in the minced garlic and sauté for an additional minute to enhance aromatics without burning.

Pour in the chicken broth, then add the boneless skinless chicken breasts, kosher salt, freshly cracked black pepper, dried oregano, minced fresh thyme, and bay leaves.

Stir gently to combine all ingredients evenly and bring the mixture to a gentle simmer over medium-low heat.

Cover the pot with the lid slightly ajar and cook until the chicken is tender and easily shredded, approximately 15 minutes.

Using two forks, shred the chicken directly in the pot to your desired size.

Bring the soup to a low boil, then add the egg noodles and cook for 6 to 7 minutes, or until the pasta is al dente.

Remove bay leaves and serve the soup warm, garnished with fresh chopped parsley if desired.