1. In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and sauté for about 4 minutes until the onion becomes translucent.

2. Next, stir in the minced garlic and cook for 1 more minute. Then, sprinkle in the dried oregano, salt, and cracked black pepper.

3. Pour in the chicken broth, then add the chicken breasts or thighs, fresh thyme sprigs, and bay leaves. Cover and simmer for about 15 minutes, until the chicken is cooked through.

4. Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup pot.

5. Bring the soup to a low boil, then add the egg noodles. Cook for 6-7 minutes, stirring occasionally, until the noodles are perfectly al dente.

6. Finally, remove the bay leaves, give the soup a taste, and adjust the seasoning if needed. Ladle the steaming soup into bowls, garnish with fresh, chopped parsley, and serve it up hot.