Step 1: Heat olive oil in a large dutch oven or pot over medium heat. Season chicken thighs with salt and pepper, then sear until golden on both sides. Remove chicken and set aside.
Step 2: In the same pot, add the onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables begin to soften.
Step 3: Stir in the minced garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
Step 4: Pour in the chicken broth and return the seared chicken to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
Step 5: Remove chicken from the pot, shred the meat with two forks, and discard bones. Return the shredded meat to the soup and stir in the egg noodles.
Step 6: Cook for another 8-10 minutes until noodles are tender. Remove bay leaf, stir in fresh parsley, and adjust seasoning before serving.