In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 2 sliced carrots. Sauté for about 6 minutes, stirring occasionally, until the vegetables are softened but not browned.

Pour in 6 cups of chicken stock, bringing the mixture to a rolling boil. Add 1 bay leaf and 1 tablespoon of fresh thyme, letting the flavors meld together.

Once the broth is boiling, add 2 cups of dried wide egg noodles to the pot. Stir gently and reduce the heat to a simmer. Cook the noodles for about 5 minutes, or until they become tender yet al dente.

Stir in 3 cups of shredded cooked chicken, ensuring it’s evenly distributed throughout the soup. Let it simmer for an additional 2 minutes.

Remove the bay leaf and season the soup with kosher salt and freshly ground black pepper to taste. Sprinkle finely chopped fresh flat-leaf parsley over the top before serving.