Heat olive oil in a large pot or Dutch oven. Add celery and carrots and cook until softened, about 5-7 minutes.

Push the vegetables to the side of the pot. Add the chicken and garlic. Season with salt and pepper. Cook for 7-10 minutes per side, until browned.

Remove the chicken and chop it into bite-sized pieces. Return the chicken to the pot.

Add the chicken broth, dried herbs, and parsley to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes.

If adding potatoes, add them to the pot now.

In a separate pot, cook the noodles according to package directions. Drain and rinse with cold water.

Add the cooked noodles to the soup. Serve hot.