In a large Dutch oven, over medium heat, add olive oil. Stir in the diced onion, sliced carrots, and diced celery. Sauté for about 4 minutes until the vegetables start to soften.

Add the minced garlic and sauté for an additional minute. Then, stir in the chicken broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves until well combined.

Bring the mixture to a simmer over medium-low heat. Once it starts simmering, cover the pot with the lid slightly askew. Cook for about 15 minutes until the chicken is tender and shreds easily.

Using two forks, shred the cooked chicken directly into the broth. You can shred the chicken into larger or smaller pieces, depending on your preference.

Bring the soup to a low boil and add the egg noodles. Cook for about 6 to 7 minutes, or until the noodles are al dente. Stir occasionally to prevent sticking.

Serve the soup warm, garnished with fresh chopped parsley if desired. Pair it with your favorite bread or crackers.