Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.

Add the whole chicken to the Dutch oven and pour in the chicken broth. Add the bay leaves and thyme leaves. Bring to a boil, then reduce the heat and simmer for 1 hour.

Remove the chicken from the Dutch oven and let it cool slightly. Shred the chicken into bite-sized pieces and discard the bones.

Return the shredded chicken to the Dutch oven. Add the egg noodles and cook for an additional 8-10 minutes, or until the noodles are tender.

Season the soup with salt and pepper to taste. Serve hot and enjoy!