In a large pot, heat the olive oil over medium heat. Add the carrots, celery, and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for another minute until fragrant.
Pour in the chicken broth and stir in the bay leaves, thyme, oregano, and pepper. Bring the mixture to a boil.
Once boiling, add the wide egg noodles to the pot. Cook according to the package instructions, usually around 6-8 minutes, until tender.
Stir in the shredded cooked chicken and let it heat through, about 2-3 minutes. If you like, add a splash of lemon juice for brightness.
Remove the bay leaves, taste the soup, and adjust with salt and additional pepper as needed. Stir in the fresh parsley just before serving.
