Heat olive oil over medium heat in a large stockpot. Add diced onion, sliced carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent.

Stir in minced garlic and fresh thyme, cooking for another minute until fragrant.

Pour in 10 cups of chicken broth, then season generously with salt and pepper. Bring to a gentle boil, then reduce heat and let simmer for 10 minutes.

Add wide egg noodles directly to the simmering broth. Cook for about 8-10 minutes, or until tender but still slightly firm.

Add shredded chicken to the soup and gently stir to combine. Let heat through for 3-5 minutes.

Finish with fresh chopped parsley for a pop of color and freshness. Adjust seasoning if needed.

Ladle soup into bowls and enjoy immediately with your favorite crusty bread or alongside other dishes.