In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the diced onion, sliced carrots, and diced celery. Sauté these vegetables for about 4 minutes until they begin to soften and the onion becomes translucent.

Stir in 3 cloves of minced garlic and cook for an additional minute. Then, sprinkle in 1 teaspoon of dried oregano, half a teaspoon of kosher salt, and freshly cracked black pepper to taste, stirring everything together to combine the flavors.

Pour in 8 cups of chicken broth or stock, bringing the mixture to a gentle simmer. Add in 1 pound of boneless, skinless chicken breasts or thighs, along with 2 minced fresh thyme sprigs and 2 bay leaves. Allow the soup to simmer, covered, for about 15 minutes.

Once the chicken is cooked through, carefully remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot.

Increase the heat to bring the soup to a low boil, then add in 2 cups of egg noodles. Cook the noodles for 6 to 7 minutes, stirring occasionally, until they are al dente.

Once the noodles are cooked, taste and adjust the seasoning if necessary. Remove the bay leaves, and garnish your soup with freshly chopped parsley if desired. Serve warm.