Heat 1 to 2 tablespoons oil or butter in a large pot over medium heat
Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks
Cook until softened, about 5 minutes
Add 2 to 3 minced garlic cloves and cook for 30 seconds
Pour in 8 cups chicken broth
Add 2 cups cooked shredded chicken
Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme
Bring to a boil
Add 2 cups egg noodles
Reduce heat and simmer until noodles are tender, about 8 to 10 minutes
Stir in 1 to 2 tablespoons chopped parsley
Taste and adjust seasoning
Serve hot