In a large Dutch oven, heat the oil over medium heat. Add the onion, carrots, and celery, and sauté for 4 minutes. Then, add the garlic and cook for another minute.

Pour in the broth and add the chicken breast, salt, pepper, oregano, thyme, and bay leaves. Partially cover with the lid and simmer on medium-low heat until the chicken is tender and can be easily shredded with a fork. Shred the chicken directly into the pot.

Bring the soup to a simmer, add the egg noodles, and cook for 6-7 minutes until the noodles are al dente.

Serve hot, garnished with fresh chopped parsley, along with your favorite bread or crackers.