In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 2-3 minutes. Add the garlic and cook for another minute.

Add the carrots and celery to the pot and cook for about 5 minutes, or until they begin to soften.

Pour in the chicken broth and water, and then add the bay leaves, dried thyme, salt, and pepper.

Place the chicken in the pot. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it using two forks.

Return the shredded chicken to the pot and add the egg noodles. Cook according to the noodle package instructions (usually 6-8 minutes) or until tender.

Discard the bay leaves and adjust the seasoning to taste. Stir in the fresh parsley just before serving.